Cream of courgette gazpacho, Cream of cauliflower with diced bacon – Magimix COMPACT 3200 XL User Manual
Page 36
1.
Wash and top and tail the courgettes.
Slice them in the midi bowl with the
4-mm slicing disc. Bring the water to the boil with the stock cube(s) and cook the
courgettes for 20 minutes.
2.
Blend the courgettes
in the main bowl fitted with the metal blade and the
Blender
m
ix
for 1 minute. Add the tarragon, then the cream, via the feed tube while
the machine is running.
3.
Gradually add the cooking liquid via the feed tube until the soup reaches the
desired consistency.
4.
Serve in bowls or soup dishes with a scattering of tarragon leaves. Season
according to taste.
Chef’s tip:
To make this soup vegetarian replace the chicken stock with vegetable stock.
1.
Wash the vegetables.
2.
Peel the cucumber.
Destalk and deseed the pepper. Destalk the tomatoes.
3.
Cut all the vegetables into large pieces.
Together with the garlic, place them
in the main bowl fitted with the metal blade and the Blender
m
ix
and blend
continuously for 1 minute.
4.
Open the lid. Season the soup with salt and pepper, freshly-squeezed lemon juice
and olive oil. Blend for a further 1-2 minutes.
5.
Chill for at least 3 hours
before serving.
Chef’s tips:
for a more sophisticated starter, garnish with finely diced vegetables.
Serve with toasted bread and homemade pesto (recipe p. 29). When making
gazpacho for two, use the mini bowl.
Cream of courgette
Gazpacho
60
SERVES
2
4-6
6-8
8 +
FOOD PROCESSOR
3200
3200
4200
5200
PREPARATION
20 min
20 min
30 min
30 min
COOKING
15 min
15 min
20 min
20 min
Courgettes
2
4
5
6
Chicken stock cubes
½
1
1 ½
2
Water
400ml
600ml
800ml
1l
Fresh tarragon leaves
1
2
2
3
Liquid crème fraîche
60ml
100ml
150ml
180ml
Salt & pepper
SERVES
2
4-6
6-8
8 +
FOOD PROCESSOR
3200
3200
4200
5200
PREPARATION
15 min
15 min
20 min
20 min
RESTING
3 hr
3 hr
3 hr
3 hr
Ripe tomatoes
250g
500g
750g
1kg
Cucumber
1
/
8
1
/
4
1
/
3
1
/
2
Red pepper
1
/
8
1
/
4
1
/
3
1
/
2
Garlic clove
1
/
4
1
/
2
3
/
4
1
Olive oil
1 tbsp
2 tbsp
3 tbsp
4 tbsp
Lemon
1
/
2
1
/
2
1
1
Salt & pepper
1.
Wash the cauliflower
and separate into florets. Pour the water into a thick-bottomed
pan. Add the cauliflower, cover with a lid and cook for approx. 30 minutes.
2.
Meanwhile, fry the bacon
in a frying pan, then blend in the main bowl fitted with
the metal blade and the Blender
m
ix
. While the machine is still running, add the
cauliflower and a little of the cooking liquid.
3.
Once the cauliflower
has been reduced to a smooth purée, add the cream,
nutmeg, salt and pepper.
4.
Check the seasoning.
Serve piping hot.
Cream of cauliflower with diced bacon
SERVES
2
4-6
6-8
8 +
FOOD PROCESSOR
3200
3200
4200
5200
PREPARATION
15 min
15 min
20 min
20 min
COOKING
20 min
20 min
30 min
30 min
Cauliflower head
½
1
1 ½
2
Crème fraîche
100ml
200ml
300ml
400ml
Ground nutmeg
½ tsp
½ tsp
1 tsp
1 tsp
Diced bacon
50g
100g
150g
200g
Salt & pepper
61
SOUPS
E4