{"id":201188,"title":"Studen\u00e1 melounov\u00e1 pol\u00e9vka s avok\u00e1dem a \u0161unkou serrano","modified":"2026-10-31T18:22:10+01:00","plain":"Studen\u00e1 pol\u00e9vka z cukrov\u00e9ho melounu a avok\u00e1da, dochucen\u00e1 limetkou, \u010desnekem a chilli, pod\u00e1van\u00e1 s k\u0159upav\u00fdmi pl\u00e1tky \u0161unky serrano.\n\n\n\nStuden\u00e1 melounov\u00e1 pol\u00e9vka je d\u00edky avok\u00e1du sametov\u011b jemn\u00e1, limetka a trocha chilli j\u00ed dod\u00e1vaj\u00ed sv\u011b\u017eest a \u0159\u00edz a \u0161unka serrano p\u0159\u00edjemn\u011b k\u0159upe p\u0159i ka\u017ed\u00e9m soustu. Pod\u00e1v\u00e1 se v mal\u00fdch skleni\u010dk\u00e1ch, jako p\u0159edkrm v hork\u00e9m dni nebo jako letn\u00ed poho\u0161t\u011bn\u00ed k aperitivu. Na p\u0159\u00edpravu pro dv\u011b osoby po\u010d\u00edtejte s 5 minutami, b\u011bhem kter\u00fdch ope\u010dete \u0161unku dok\u0159upava a v\u0161e rozmixujete. Tento recept najdete i mezi m\u00fdmi keto pol\u00e9vkami a sal\u00e1ty.\n\n\n\nCo je melounov\u00e1 pol\u00e9vka?\n\n\n\nJde o studenou pol\u00e9vku rozmixovanou ze syrov\u00e9ho ovoce: \u010dtvrtiny a\u017e poloviny cukrov\u00e9ho melounu podle velikosti, jednoho avok\u00e1da, \u0161\u0165\u00e1vy z jedn\u00e9 limetky, strou\u017eku \u010desneku a poloviny \u010derven\u00e9 chilli papri\u010dky. Avok\u00e1do j\u00ed dod\u00e1 sametovou konzistenci bez smetany \u010di zahu\u0161\u0165ovadla a limetka vyv\u00e1\u017e\u00ed sladkost melounu.\n\n\n\n\u0160unka serrano se ope\u010de na p\u00e1nvi dok\u0159upava a t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm se polo\u017e\u00ed na pol\u00e9vku nebo vedle n\u00ed.\n\n\n\nV podobn\u00e9m duchu: Sal\u00e1t z vodn\u00edho melounu s fetou.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\nMeloun se su\u0161enou \u0161unkou je letn\u00ed klasika. Tato verze prom\u011b\u0148uje zn\u00e1mou kombinaci ve studenou mixovanou pol\u00e9vku podobnou melounov\u00e9mu gazpachu a \u0161unku pro kontrast op\u00e9k\u00e1 dok\u0159upava.\n\n\n\nAvok\u00e1do, \u010desnek a chilli z n\u00ed d\u011blaj\u00ed v\u00edc ne\u017e jen vychlazen\u00fd meloun: pol\u00e9vka z\u00edsk\u00e1 pln\u011bj\u0161\u00ed konzistenci a lehce pikantn\u00ed dozvuk.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nMeloun dod\u00e1v\u00e1 \u0161\u0165\u00e1vu, sladkost a v\u016fni: vyberte zral\u00fd, kter\u00fd je v ruce t\u011b\u017ek\u00fd a v\u00fdrazn\u011b von\u00ed, velmi dob\u0159e se hod\u00ed odr\u016fda Charentais. Avok\u00e1do, rovn\u011b\u017e dob\u0159e vyzr\u00e1l\u00e9, zajist\u00ed hustotu a kr\u00e9movost. \u0160\u0165\u00e1va z jedn\u00e9 limetky zv\u00fdrazn\u00ed celkovou chu\u0165 a omez\u00ed hn\u011bdnut\u00ed avok\u00e1da.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Pol\u00e9vka z pe\u010den\u00fdch paprik.\n\n\n\nProlisovan\u00fd strou\u017eek \u010desneku a polovina \u010derstv\u00e9 \u010derven\u00e9 chilli papri\u010dky nakr\u00e1jen\u00e9 na kousky dodaj\u00ed pol\u00e9vce \u0159\u00edz; p\u00e1livost papri\u010dek se li\u0161\u00ed, proto mno\u017estv\u00ed p\u0159izp\u016fsobte tak, aby nep\u0159ebily chu\u0165 melounu. 2 pl\u00e1tky \u0161unky serrano dodaj\u00ed slanost a k\u0159upavost, p\u00e1r kapek extra panensk\u00e9ho olivov\u00e9ho oleje p\u0159idejte jen tehdy, pokud to p\u00e1nev vy\u017eaduje.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nAby byla pol\u00e9vka p\u011bkn\u011b studen\u00e1, dejte meloun, avok\u00e1do a limetku p\u0159edem do lednice; vychladit m\u016f\u017eete i hotovou pol\u00e9vku, ale nenech\u00e1vejte ji p\u0159\u00edli\u0161 dlouho st\u00e1t. \u0160unku ope\u010dte na p\u00e1nvi dok\u0159upava, podle pot\u0159eby s nepatrn\u00fdm mno\u017estv\u00edm oleje, a pak ji osu\u0161te pap\u00edrovou ut\u011brkou: p\u0159i chladnut\u00ed je\u0161t\u011b zpevn\u00ed.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Fenyklov\u00fd sal\u00e1t s uzen\u00fdm ku\u0159etem a olivami.\n\n\n\nProlisujte \u010desnek, omyjte a nakr\u00e1jejte chilli papri\u010dku a pot\u00e9 ty\u010dov\u00fdm mix\u00e9rem rozmixujte meloun, avok\u00e1do, \u010desnek, chilli a limetkovou \u0161\u0165\u00e1vu na hladkou pol\u00e9vku dostate\u010dn\u011b tekutou pro pod\u00e1v\u00e1n\u00ed ve skleni\u010dk\u00e1ch. Rozd\u011blte ji do p\u011bkn\u00fdch mal\u00fdch skleni\u010dek a p\u0159i pod\u00e1v\u00e1n\u00ed polo\u017ete \u0161unku navrch nebo vedle. Jedna porce obsahuje p\u0159ibli\u017en\u011b 4 g \u010dist\u00fdch sacharid\u016f, podle pou\u017eit\u00e9ho mno\u017estv\u00ed melounu.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Prav\u00e9 andalusk\u00e9 gazpacho.\n\n\n\nDal\u0161\u00ed podobn\u00e1 j\u00eddla najdete mezi m\u00fdmi recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tStuden\u00e1 melounov\u00e1 pol\u00e9vka s avok\u00e1dem a \u0161unkou serrano\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 avok\u00e1do0.25 \u00e0 0.5 cukrov\u00e9ho melounu (podle velikosti)1 limetka (\u0161\u0165\u00e1va)1 strou\u017eek \u010desneku0.5 \u010derven\u00e9 p\u00e1liv\u00e9 papri\u010dky ((chilli nebo \u0161pan\u011blsk\u00e1 p\u00e1liv\u00e1 paprika))2 pl\u00e1tky \u0161unky serranoN\u011bkolik kapek extra panensk\u00e9ho olivov\u00e9ho oleje\t\n\t\n\t\tOpe\u010dte \u0161unku dok\u0159upava. V p\u0159\u00edpad\u011b pot\u0159eby p\u0159idejte tro\u0161ku olivov\u00e9ho oleje. Hotov\u00e9 pl\u00e1tky osu\u0161te pap\u00edrovou ut\u011brkou.Prolisujte \u010desnek.Omyjte papri\u010dku, rozkrojte ji a nakr\u00e1jejte na kousky.Vlo\u017ete meloun, avok\u00e1do, \u010desnek a papri\u010dku do n\u00e1doby ty\u010dov\u00e9ho mix\u00e9ru a rozmixujte na hladkou pol\u00e9vku.Rozd\u011blte pol\u00e9vku do mal\u00fdch skleni\u010dek a \u0161unku polo\u017ete navrch nebo vedle.\t\n\t\n\t\tAby byla pol\u00e9vka studen\u011bj\u0161\u00ed, dejte meloun, avok\u00e1do a limetku p\u0159edem do lednice. Pol\u00e9vku m\u016f\u017eete vychladit i po p\u0159\u00edprav\u011b, ale nenech\u00e1vejte ji st\u00e1t p\u0159\u00edli\u0161 dlouho.\nVybaven\u00ed: p\u00e1nev, pap\u00edrov\u00e9 ut\u011brky, ty\u010dov\u00fd mix\u00e9r, mal\u00fd n\u016f\u017e + l\u017e\u00edce, p\u011bkn\u00e9 mal\u00e9 skleni\u010dky.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=201188"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201188\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/194103"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}