User guide

46
Serves 6
½ watermelon
1 cucumber
3 tomatoes
1 bunch mint
1 tsp red wine vinegar
3 tbsp olive oil
Salt & pepper
Peel the watermelon and cucumber. Wash, destalk
and halve the tomatoes.
Process all the above ingredients in the
Smoothiemix (or juicer) starting with the mint, then
the tomatoes.
Stir in the vinegar, oil, salt and pepper.
Serve chilled.
Watermelon Gazpacho
Preparation: 10 min
Serves 30 cl
1 red pepper
2 yellow peppers
2 tbsp olive oil
1 garlic clove
Salt & pepper
Preheat your oven grill to its highest setting.
Wash and dry the peppers. Place them on a sheet
of aluminium foil on the middle shelf of the oven.
Turn regularly until they are browned on all sides
(i.e. approx. 30 min).
Remove the peppers from the oven and allow to
cool very slightly. Remove the stalks while still hot
(they will come away more easily), cut the peppers
into large pieces without deseeding or peeling
them (unless the skin is charred) and put them
through the Smoothie
mix.
Stir in the olive oil and crushed garlic clove, season
to taste and enjoy.
You can either serve it hot, as an accompaniment
to roast meat and fresh pasta, or cold with salmon
tartare, for example.
Roasted Pepper Coulis with Olive Oil
Preparation: 10 min • Cooking: 30 min
or
SUMMER