{"id":3827,"date":"2015-09-04T09:00:18","date_gmt":"2015-09-04T07:00:18","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=3827"},"modified":"2015-09-04T10:59:57","modified_gmt":"2015-09-04T08:59:57","slug":"zomersoep-van-senzanome","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/zomersoep-van-senzanome","title":{"rendered":"Zomersoep van Senzanome"},"content":{"rendered":"Leestijd:<\/span> 2<\/span> minuten<\/span><\/span>

M<\/span>isschien weet u dat tomaten eigenlijk vruchten zijn. Giovanni Bruno herinnert ons daaraan met dit recept dat tomaten combineert met mango en framboos. Een licht voorgerecht voor een zomers menu dat even makkelijk als smakelijk is.<\/strong><\/p>\n

Door Jo\u00eblle Rochette<\/i><\/strong><\/p>\n

\"Soupe-tomate-Horiz-life-magazine\"<\/a><\/h2>\n

Ingredi\u00ebnten<\/span><\/h2>\n

– 500 g rijpe tomaten
\n<\/span>– 1\/2 mango
\n<\/span>– 1\/2 venkel
\n<\/span>– enkele groene selderstelen
\n<\/span>– 1 koffielepel mosterd
\n<\/span>– olijfolie
\n<\/span>– fleur de sel,\u00a0<\/span>peper
\n<\/span>– eventueel een paar frambozen<\/span><\/p>\n

Bereiding<\/span><\/h2>\n

\"Senzanome-cuisine-life-magazine\"<\/a><\/p>\n

Pel de tomaten<\/strong> en snij ze in twee. Doe ze in een kom met de mosterd, de olijfolie, de fleur de sel en een beetje peper van de molen. Mix en passeer door een zeef.<\/span><\/p>\n

Snij een halve mango in brunoise<\/strong> en voeg toe aan de gemixte tomaten. Snij de venkel fijn, voeg olijfolie, peper en zout toe en voeg toe aan de soep. Snij ook de selder in brunoise en blancheer hem. Laat afkoelen in een kom met water en een paar ijsblokjes. Als de selder is afgekoeld, laat hem dan uitlekken en droog hem af.<\/span><\/p>\n

Laat de soep minimum 1 uur afkoelen in de ijskast<\/strong>. Werk voor het opdienen af met de selder, die het geheel een frisse toets zal geven. Serveer in mooie diepen borden of kleine glaasjes.<\/span><\/p>\n

\"Collio-v.blc-life-magazine\"<\/a><\/p>\n

Tips van Giovanni.\u00a0<\/span><\/strong>U kan ook een paar frambozen toevoegen als garnituur. Die zullen een fris en zurig accent geven, ideaal bij warm weer.\u00a0<\/span>Een glaasje bubbels smaakt perfect bij deze koude soep! Aanrader: een goede prosecco zoals degene die Senzanome als aperitief schenkt, de Prosecco D.O.C. Millesimato Veniti2 \u2013 Terre et Jardin.<\/span><\/p>\n

Meer info op <\/span>http:\/\/www.joellerochette.com\/
\n<\/span><\/a>Copyright foto’s : Morgane Ball<\/span><\/p>\n

\n

\n","protected":false},"excerpt":{"rendered":"

Leestijd:<\/span> 2<\/span> minuten<\/span><\/span>Misschien weet u dat tomaten eigenlijk vruchten zijn. Giovanni Bruno herinnert ons daaraan met dit recept dat tomaten combineert met mango en framboos. Een licht voorgerecht voor een zomers menu dat even makkelijk als smakelijk is.<\/p>\n","protected":false},"author":2,"featured_media":3832,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[8],"tags":[450,490],"class_list":["post-3827","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinair","tag-gastronomie-wijn","tag-joelle-rochette"],"yoast_head":"\nZomersoep van Senzanome - Fifty & Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/zomersoep-van-senzanome\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zomersoep van Senzanome - Fifty & Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Leestijd: 2 minutenMisschien weet u dat tomaten eigenlijk vruchten zijn. 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