{"id":195129,"title":"Sup\u0103 de pepene galben rece cu avocado \u0219i \u0219unc\u0103 serrano","modified":"2026-10-30T21:16:21+01:00","plain":"O sup\u0103 rece de pepene galben \u0219i avocado, \u00eenviorat\u0103 cu limet\u0103, usturoi \u0219i ardei iute, servit\u0103 cu felii crocante de jambon serrano.\n\n\n\nSupa rece de pepene galben are o textur\u0103 catifelat\u0103 datorit\u0103 fructului de avocado, un gust \u00eenvior\u0103tor de limet\u0103 \u0219i o not\u0103 u\u0219or picant\u0103, completate de jambonul serrano crocant. Se serve\u0219te \u00een pahare mici, ca prim fel \u00eentr-o zi c\u0103lduroas\u0103 sau ca aperitiv de var\u0103. Pentru dou\u0103 persoane, ai nevoie de 5 minute, c\u00e2t s\u0103 rumene\u0219ti jambonul p\u00e2n\u0103 devine crocant \u0219i s\u0103 pasezi totul. G\u0103se\u0219ti aceast\u0103 re\u021bet\u0103 al\u0103turi de supele \u0219i salatele mele keto.\n\n\n\nCe este supa de pepene galben ?\n\n\n\nEste o sup\u0103 rece preparat\u0103 prin pasarea fructelor crude : un sfert p\u00e2n\u0103 la o jum\u0103tate de pepene galben, \u00een func\u021bie de m\u0103rime, un avocado, zeama unei limete, un c\u0103\u021bel de usturoi \u0219i o jum\u0103tate de ardei iute ro\u0219u. Avocado \u00eei d\u0103 textura catifelat\u0103 f\u0103r\u0103 sm\u00e2nt\u00e2n\u0103 sau agen\u021bi de \u00eengro\u0219are, iar limeta echilibreaz\u0103 dulcea\u021ba pepenelui.\n\n\n\nJambonul serrano se rumene\u0219te \u00een tigaie p\u00e2n\u0103 devine crocant, apoi se a\u0219az\u0103 deasupra supei sau al\u0103turi, chiar \u00eenainte de servire.\n\n\n\n\u00cen acela\u0219i stil : Salat\u0103 de pepene ro\u0219u cu feta.\n\n\n\nOriginea acestei variante\n\n\n\nPepenele galben cu jambon crud-uscat este un preparat clasic de var\u0103. Aceast\u0103 variant\u0103 transform\u0103 combina\u021bia \u00eentr-o sup\u0103 rece pasat\u0103, apropiat\u0103 de un gazpacho de pepene galben, cu jambon rumenit p\u00e2n\u0103 devine crocant, pentru contrast.\n\n\n\nAvocado, usturoiul \u0219i ardeiul iute o deosebesc de un simplu pepene galben r\u0103cit : supa cap\u0103t\u0103 consisten\u021b\u0103 \u0219i las\u0103 un gust u\u0219or picant.\n\n\n\nIngredientele principale\n\n\n\nPepenele galben aduce sucul, dulcea\u021ba \u0219i aroma : alege unul copt, greu \u00een m\u00e2n\u0103 \u0219i bine parfumat, un pepene Charentais este foarte potrivit. Avocado, \u0219i el bine copt, ofer\u0103 consisten\u021b\u0103 \u0219i cremozitate. Zeama unei limete \u00eenvioreaz\u0103 gustul \u0219i \u00eencetine\u0219te \u00eenchiderea la culoare a pulpei de avocado.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i stil : Sup\u0103 de ardei cop\u021bi.\n\n\n\nUn c\u0103\u021bel de usturoi zdrobit \u0219i o jum\u0103tate de ardei iute ro\u0219u proasp\u0103t, t\u0103iat buc\u0103\u021bi, dau savoare supei ; iu\u021beala ardeiului variaz\u0103, a\u0219a c\u0103 dozeaz\u0103-l astfel \u00eenc\u00e2t s\u0103 nu acopere gustul pepenelui. Cele 2 felii de jambon serrano aduc gustul s\u0103rat \u0219i textura crocant\u0103, cu doar c\u00e2teva pic\u0103turi de ulei de m\u0103sline extravirgin, numai dac\u0103 tigaia o cere.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nPentru o sup\u0103 bine r\u0103cit\u0103, pune pepenele galben, avocado \u0219i limeta la frigider din timp ; po\u021bi r\u0103ci \u0219i supa dup\u0103 preparare, f\u0103r\u0103 s\u0103 o la\u0219i \u00eens\u0103 s\u0103 a\u0219tepte prea mult. Rumene\u0219te jambonul \u00een tigaie p\u00e2n\u0103 devine crocant, cu foarte pu\u021bin ulei dac\u0103 este necesar, apoi tamponeaz\u0103-l cu h\u00e2rtie absorbant\u0103 : se \u00eent\u0103re\u0219te \u0219i mai mult pe m\u0103sur\u0103 ce se r\u0103ce\u0219te.\n\n\n\nPe aceea\u0219i tem\u0103 : Salat\u0103 de fenicul cu pui afumat \u0219i m\u0103sline.\n\n\n\nZdrobe\u0219te usturoiul, spal\u0103 \u0219i taie ardeiul iute, apoi paseaz\u0103 pepenele galben, avocado, usturoiul, ardeiul iute \u0219i zeama de limet\u0103 cu mixerul vertical p\u00e2n\u0103 ob\u021bii o sup\u0103 fin\u0103, suficient de fluid\u0103 pentru a fi servit\u0103 \u00een pahare. \u00cemparte-o \u00een pahare mici \u0219i frumoase \u0219i a\u0219az\u0103 jambonul deasupra sau al\u0103turi \u00een momentul servirii. O por\u021bie con\u021bine aproximativ 4 g de carbohidra\u021bi ne\u021bi, \u00een func\u021bie de cantitatea de pepene folosit\u0103.\n\n\n\nPe aceea\u0219i tem\u0103 : Gazpacho andaluz autentic.\n\n\n\nG\u0103se\u0219ti \u0219i alte preparate de acest fel printre re\u021betele mele cu pu\u021bini carbohidra\u021bi.\n\n\n\n\n\n\tSup\u0103 rece de pepene galben, avocado \u0219i \u0219unc\u0103 serrano\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 avocado0.25 p\u00e2n\u0103 la 0.5 pepene galben (\u00een func\u021bie de m\u0103rime)1 limet\u0103 (sucul)1 c\u0103\u021bel de usturoi0.5 ardei iute ro\u0219u ((chili sau ardei iute spaniol))2 felii de \u0219unc\u0103 serranoC\u00e2teva pic\u0103turi de ulei de m\u0103sline extravirgin\t\n\t\n\t\tPr\u0103je\u0219te \u0219unca p\u00e2n\u0103 devine crocant\u0103. Dac\u0103 este nevoie, adaug\u0103 foarte pu\u021bin ulei de m\u0103sline. C\u00e2nd feliile sunt gata, tamponeaz\u0103-le cu h\u00e2rtie absorbant\u0103.Zdrobe\u0219te usturoiul cu presa.Spal\u0103 \u0219i taie ardeiul iute mic, apoi taie-l \u00een buc\u0103\u021bi.Pune pepenele galben \u00eempreun\u0103 cu avocado, usturoiul \u0219i ardeiul iute mic \u00een recipientul mixerului vertical \u0219i mixeaz\u0103 p\u00e2n\u0103 ob\u021bii o sup\u0103 fin\u0103.\u00cemparte supa \u00een pahare mici \u0219i a\u0219az\u0103 \u0219unca deasupra sau al\u0103turi.\t\n\t\n\t\tPentru o sup\u0103 mai rece, pune \u00een prealabil pepenele galben, avocado \u0219i limeta la frigider. Po\u021bi r\u0103ci supa \u0219i dup\u0103 preparare, dar nu o l\u0103sa s\u0103 stea prea mult.\nUstensile : tigaie, h\u00e2rtie absorbant\u0103, mixer vertical, cu\u021bit mic + lingur\u0103, pahare mici \u0219i frumoase.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=195129"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195129\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194103"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}