{"id":6786,"date":"2016-08-14T20:34:16","date_gmt":"2016-08-14T18:34:16","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=6786"},"modified":"2017-06-03T23:13:18","modified_gmt":"2017-06-03T21:13:18","slug":"gaspacho-de-betterave","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/gaspacho-de-betterave\/","title":{"rendered":"Recette de gaspacho de betterave rouge au fromage frais"},"content":{"rendered":"\n<p>Je vous ai d\u00e9j\u00e0 dit combien j\u2019aime le <strong>gaspacho andalou<\/strong>. Si vous suivez mes menus que je publie sur <a href=\"https:\/\/www.instagram.com\/jesuisunpetitcuisinier\/\">Instagram <\/a>chaque jour, vous verrez qu\u2019il est pr\u00e9sent \u00e0 ma table assez souvent. Que ce soit la recette classique, ou additionn\u00e9e d\u2019un autre ingr\u00e9dient, comme ce <strong>gaspacho de betterave<\/strong> qui, accompagn\u00e9 d\u2019un peu de fromage frais \u00e9miett\u00e9 transforme ce plat tout simple en une combinaison exquise.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment pr\u00e9parer un <strong>gaspacho de betterave<\/strong> ?<\/h2>\n<p>Dans la description de la recette, j\u2019ai indiqu\u00e9 qu\u2019il faut utiliser de la betterave cuite. N\u00e9anmoins, si vous l\u2019achetez fra\u00eeche et que voulez la faire cuire chez vous (ce que je fais la plus part du temps), je vous indique \u00e0 la fin comment il faut la faire cuire. Petit indice, c\u2019est comme faire cuire des pommes de terre \ud83d\ude09<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6793\" src=\"http:\/\/164.132.101.213\/fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_ingredients.jpg\" alt=\"Gaspacho de betterave (ingr\u00e9dients)\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_ingredients.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_ingredients-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_ingredients-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Le reste de la pr\u00e9paration es simple et presque pareil que pour faire un gaspacho andalou. On va faire mac\u00e9rer les l\u00e9gumes la veille, puis on mixe le tout et finalement on va verser l&rsquo;huile d&rsquo;olive en filet pour faire une \u00e9mulsion. L&rsquo;huile d&rsquo;olive, bien \u00e9videment, doit \u00eatre d&rsquo;une bonne qualit\u00e9. Voici la recette. C\u2019est parti !<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Gaspacho de betterave\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/gaspacho-de-betterave\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de gaspacho de betterave rouge au fromage frais<\/h2>\n<span id=\"post-ratings-6786\" class=\"post-ratings\" data-nonce=\"841fc32822\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_6786_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(6786, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6786_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(6786, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6786_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(6786, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6786_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(6786, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6786_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(6786, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 2<\/div><\/span><span id=\"post-ratings-6786-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-06-03\"><\/time> \n<span itemprop=\"description\" content=\"Comment pr\u00e9parer un gaspacho de betterave rouge au fromage frais. Recette facile. Un petit twits au gaspacho andalou classique avec une jolie couleur. \" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">900 g de tomate allong\u00e9e (ou tomate roma)<\/li>\n<li itemprop=\"recipeIngredient\">100 g de betterave cuite<\/li>\n<li itemprop=\"recipeIngredient\">100 g de concombre<\/li>\n<li itemprop=\"recipeIngredient\">50 g de poivron corne de b\u0153uf<\/li>\n<li itemprop=\"recipeIngredient\">1 gousse d\u2019ail<\/li>\n<li itemprop=\"recipeIngredient\">50 ml d\u2019huile d\u2019olive extra-vierge<\/li>\n<li itemprop=\"recipeIngredient\">30 ml de vinaigre de X\u00e9r\u00e8s<\/li>\n<\/ul><b>Pour l\u2019accompagnement :<\/b><ul>\n<li itemprop=\"recipeIngredient\">Fromage frais (de vache ou de ch\u00e8vre)<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<p>[recipenutrition calories=\u00a0\u00bb205 kcal\u00a0\u00bb][\/recipenutrition]<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n\n<ol>\n<li itemprop=\"recipeInstructions\">Bien laver les l\u00e9gumes.<\/li>\n<li itemprop=\"recipeInstructions\">Enlever le p\u00e9doncule des tomates.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher le concombre.<\/li>\n<li itemprop=\"recipeInstructions\">Enlever les graines et la tige du poivron.<\/li>\n<li itemprop=\"recipeInstructions\">Peler la betterave cuite si besoin.<\/li>\n<li itemprop=\"recipeInstructions\">Couper tous les l\u00e9gumes en morceaux et les mettre dans un grand saladier.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6792\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_1.jpg\" alt=\"Gaspacho de betterave\" width=\"300\" height=\"200\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_1.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_1-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_1-300x200.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher la gousse d\u2019ail et enlever le germe. La couper en petits morceaux et l\u2019ajouter au reste de l\u00e9gumes.<\/li>\n<li itemprop=\"recipeInstructions\">M\u00e9langer, couvrir avec du film plastique et laisser reposer au r\u00e9frig\u00e9rateur quelques heures ou mieux toute la nuit.<\/li>\n<li itemprop=\"recipeInstructions\">Placer tous les l\u00e9gumes dans le bol du blender avec le sel et le vinaigre.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6791\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_2.jpg\" alt=\"Gaspacho de betterave\" width=\"300\" height=\"200\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_2.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_2-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_2-300x200.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Mixer jusqu\u2019\u00e0 obtenir une consistance homog\u00e8ne et bien lisse.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6790\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_3.jpg\" alt=\"Gaspacho de betterave\" width=\"300\" height=\"200\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_3.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_3-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_3-300x200.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Ajouter l\u2019huile en filet \u00e0 travers l\u2019ouverture du couvercle du blender en m\u00eame temps que l\u2019on m\u00e9lange pour faire une \u00e9mulsion.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6789\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_4.jpg\" alt=\"Gaspacho de betterave (huile d'olive)\" width=\"300\" height=\"200\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_4.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_4-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_4-300x200.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Passer le gaspacho de betterave dans une passoire ou un moulin \u00e0 l\u00e9gumes pour enlever les \u00e9ventuels restes de peaux et graines.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6788\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_5.jpg\" alt=\"Gaspacho de betterave\" width=\"300\" height=\"200\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_5.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_5-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/08\/gaspacho_betterave_5-300x200.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Laisser reposer une \u00e0 deux heures minimum au r\u00e9frig\u00e9rateur.<\/li>\n<li itemprop=\"recipeInstructions\">Au moment de servir, ajouter du fromage frais \u00e9miett\u00e9 et quelques gouttes d\u2019huile d\u2019olive pour d\u00e9corer.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat ! Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Le <strong>gaspacho de betterave<\/strong> doit se consommer bien froid.<\/li>\n<li>Le fromage frais peut \u00eatre de vache ou ch\u00e8vre. J\u2019ai utilis\u00e9 du Saint-Marcellin frais et c\u2019est un r\u00e9gal.<\/li>\n<li>Vous pouvez ajouter un peu de mie de pain rassis, si vous voulez, que l\u2019on fera tremper avec les l\u00e9gumes, mais ce n\u2019est pas obligatoire.<\/li>\n<li>Ajustez la quantit\u00e9 de sel et de vinaigre selon vos go\u00fbts. Il vaut mieux en ajouter un peu puis rectifier ensuite.<\/li>\n<li>Sur le blog vous trouverez d\u2019autres <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/tag\/gaspacho\"><strong>recettes de gaspacho<\/strong><\/a>. Essayez le <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2010\/07\/soupe-froide-de-legumes-dete.html\">gaspacho de \u00ab picadillo \u00bb<\/a><\/strong> ou le <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/06\/salmorejo.html\">salmorejo<\/a>,<\/strong> une sorte de gaspacho aux tomates et pain bien \u00e9pais.<\/li>\n<li>(*) <strong>Cuisson des betteraves<\/strong> : si vous utilisez de la betterave fra\u00eeche, on peut la faire cuire dans de l\u2019eau bouillante ou \u00e0 la vapeur jusqu\u2019\u00e0 ce qu\u2019elle soit tendre \u00e0 l\u2019int\u00e9rieur. Il faut bien la laver pr\u00e9alablement et laisser la peau. La cuisson peut prendre plus ou moins de temps selon la taille. Pour le v\u00e9rifier, la percer au centre avec un petit couteau. S\u2019il glisse et ressort facilement, la betterave est d\u00e9j\u00e0 cuite. La laisser refroidir et \u00e9plucher l\u00e0.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant, vous savez <strong>comment faire un gaspacho de betterave<\/strong>.<\/h3>\n<p>J\u2019esp\u00e8re qu\u2019il vous plaira et si vous l\u2019essayez chez vous, n\u2019h\u00e9sitez pas \u00e0 partager avec moi. J\u2019adore quand je re\u00e7ois des photos des recettes du blog sorties de votre cuisine \ud83d\ude09<\/p>\n<p>\u00c0 bient\u00f4t pour une nouvelle recette !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment pr\u00e9parer un gaspacho de betterave rouge au fromage frais. Recette facile. Un petit twits au gaspacho andalou classique avec une jolie couleur. <\/p>\n","protected":false},"author":1,"featured_media":6787,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"gaspacho de betterave","_yoast_wpseo_metadesc":"Comment pr\u00e9parer un gaspacho de betterave rouge au fromage frais. Recette facile. Un petit twits au gaspacho andalou classique avec une jolie couleur.","footnotes":""},"categories":[1049,20],"tags":[885,1128],"class_list":["post-6786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espagnole","category-recette","tag-gaspacho","tag-betterave"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gaspacho de betterave rouge au fromage frais (recette facile)<\/title>\n<meta name=\"description\" content=\"Comment pr\u00e9parer un gaspacho de betterave rouge au fromage frais. Recette facile. 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