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YELLOW GAZPACHO AND SALTED GRANOLA

YELLOW GAZPACHO AND SALTED GRANOLA

The king of cold soups is often associated with the tomato-based Andalusian version. But it can also be made with other varieties of vegetables. A light and refreshing low-calorie recipe, the ideal way to start a summer dinner.

The exotic sweetness of this all-yellow version is enhanced by the  crunchy granola. A perfect pairing with the Veuve Clicquot Carte Jaune cuvée.

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Place two sliced yellow peppers, fresh corn cob kernels, a few yellow cherry tomatoes, a diced cucumber, two tablespoons of cider vinegar, garlic powder, a dash of olive oil and a pinch of salt in a blender.
Blend then strain through a sieve.


Toast a granola mixture in the oven, set aside.
Cut 5 green asparagus into fine strips.
Add a pinch of salt, some pepper, the juice of half a lemon and a drizzle of olive oil.
Combine.
Pour the gaspacho into bowls.
Add a few strips of asparagus.
Sprinkle with toasted granola.

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