Hotpoint Ariston TB 060 EU Mode D'emploi page 19

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RECIPE bOOk
Soup "in pieces"
SOUP WITH PESTO
Time: 40 minutes
Ingredients for 4 people
150 g rice, 2 potatoes, 2 courgettes, 2 leeks, 2 carrots, 1 stick celery, 1 onion, 100 g tomatoes, 100 g endi-
ves, 100 g borage, 150 g precooked cannellini beans, grated Grana cheese, Genoa pesto, vegetable stock,
extra-virgin olive oil, salt and pepper.
Make a cut in the shape of a cross at the bottom of the tomatoes, boil them for 3 minutes in hot water and
then place in a bowl filled with ice and water. Peel and dice. Wash and dice the potatoes and courgettes.
Wash and cut the leeks, carrots, celery and onion into discs. Wash and cut the endives and borage into
sticks. Put all the vegetables into the cup, add the rice, season with salt and pepper to taste and steam cook
for 20 minutes. Pour the mixture into a soup tureen, add the cannellini beans and 2 spoonfuls of pesto and
cover with boiling stock. Serve the soup with a drizzle of oil and with grated Grana and sheep's cheese.
gUACAMOLE
Time: 15 minutes
Ingredients for 4 people
3 ripe avocados, 1 lemon, 2 tomatoes, 1 small onion, 1 fresh hot chilli pepper, 1 spring of coriander leaves
Halves the avocado, remove the stone, take the pulp out and place it in the cup, immediately adding the
lemon juice to prevent it from going black. Boil the tomatoes, peel them, remove the pips and add to the
avocado. Add the diced fresh chilli pepper and onion and a sprig of coriander leaves. Salt to taste. Liquidise
until it becomes a dense, irregular cream; it should not be as smooth as a purée.
gAZPACHO
Time: 25 minutes
Ingredients for 4 people
800 g tomatoes, 200 g bread, 4 cloves of garlic, 1 cucumber, 1 green pepper, cider vinegar, extra-virgin olive
oil, salt and pepper.
Make a cut in the shape of a cross at the bottom of the tomatoes, boil them for 3 minutes in hot water and
then place in a bowl filled with ice and water. Peel and dice. Place half the cubes into the cup. Break the
bread into pieces. Place 150 g into the cup with the tomato and add olive oil. Peel and crush the garlic and
mix all together. Dust with a large pinch of dried cumin. Peel the cucumber. Cube one third and put the rest
in the cup. Clean the peppers. Cube one third and put the rest in the liquidiser. Cook for 10 minutes and then
liquidise. Add 2 spoonfuls of vinegar to the mixture and salt to taste. Put the gazpacho in the refrigerator for
at least 1 hour. Serve with dry bread and the remaining cubed vegetables.
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