Gaspacho de cosses de petits pois

Hey everyone, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Gaspacho de cosses de petits pois. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Gaspacho de cosses de petits pois is one of the most popular of current trending foods in the world. It's easy, it's fast, it tastes delicious. It is enjoyed by millions daily. Gaspacho de cosses de petits pois is something which I've loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Gaspacho de cosses de petits pois, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gaspacho de cosses de petits pois delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gaspacho de cosses de petits pois is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gaspacho de cosses de petits pois estimated approx suivant la quantité de cosses, 20 mn à 1/2 heure.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Gaspacho de cosses de petits pois using 5 ingredients and 3 steps. Here is how you can achieve it.

Quand il fait chaud rien de mieux qu'un gaspacho, oui mais pas n'importe lequel..
Gaspacho de cosses de petits pois, tout un programme, #antigaspi, #zerodechets #savoureux #gourmand #léger.

Et s'il pleuvait, vous pourriez déguster le gaspacho en velouté chaud ...
"rien ne se perd tout se transforme" ...qui à dit ça au fait 🤔😉.
Bonne dégustation

Ingredients and spices that need to be Take to make Gaspacho de cosses de petits pois:

1. 500 gr à 1kg de cosses de petits pois
2. paprika
3. poivre
4. sel
5. amandes éffilées

Instructions to make to make Gaspacho de cosses de petits pois

1. Alors après avoir écossé les petits pois nouveaux du jardin, (ça va s'en dire), garder les cosses vides et les faire bouillir dans 2 volumes d'eau salés.
2. Une fois cuit, c'est à dire bien mou, mixer les cosses et les passer au tamis, jeter les fibres et garder le jus, rallonger avec le bouillon des cosses de petits pois pour une texture onctueuse et légère.
3. Assaisonner de paprika, de poivre et un peu d'amandes effilées, j'ai aussi rajouté quelques petits pois frais, pour le croquant... ;)

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