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Una rodaja gordita de bonito del norte limpia de piel y espinas

4 cucharadas de aceite de oliva virgen extra

4 cucharadas de salsa de soja

El zumo de 2 limas

Sal en escamas

Rabanitos

Pepino

Cebolleta

Flores comestibles

Sésamo tostado

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Cortar el bonito en lonchas finas y colocar sobre el plato en el que lo vayamos a servir.
	
Mezclar el aceite con la salsa de soja y el zumo de lima en un vaso.
	
Añadir los rabanitos, el pepino y la cebolleta cortados en rodajas muy muy finas.
	
Echar la vinagreta por encima del bonito y las verduras.
	
Dejar reposar 30 min. en el frigorífico. A la hora de servir, añadir las flores comestibles, la sal en escamas y el sésamo.


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1 latita de bonito en aceite de oliva

1 cucharada de queso crema

1 cucharadita de ketchup

Pan de molde integral

Cortapastas

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Escurrir el exceso de aceite del bonito y colocar en un bol junto con el queso crema y el ketchup.
	
Mezclar bien con un tenedor hasta que nos quede una pasta untuosa.
	
Rellenar la parte de abajo de los sándwiches.
	
Hacer la decoración en las tapas con un cortapastas.


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Plátano, fresas y kiwis

Chocolate de postres

Fideos arco iris

​Palos de brocheta

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Pelar, cortar la fruta y pincharlos con los palos. Guardar en el frigorífico.
	
Trocear el chocolate, colocarlo en un bol y fundirlo en el microondas 1,5 min.
	
Sacar y remover hasta que esté totalmente fundido.
	
Bañar la fruta en el chocolate y colocar sobre papel de horno.
	
Espolvorear los fideos arco iris y dejar enfriar hasta que


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1 Tomate de caserío grande

1/2 aguacate

1 nectarina

1 loncha de salmón marinado

Aceite de oliva virgen extra

Sal en escamas

Eneldo fresco

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Pelar el tomate y cortarlo en rodajas finas con la mandolina.
	
Cortar el aguacate y la nectarina.
	
Cortar la loncha de salmón en dos tiras a lo largo.
	
Poner un poco de aceite en el fondo de un plato.
	
Colocar el tomate, el aguacate y las nectarina.
	
Enrollar el salmón y colocarlo en el centro.
	
Añadir más aceite, la sal en escamas y el eneldo picado.


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Tradicional

Ingredientes (Para 2 litros)

1kg de tomates maduros

1 cebolleta

1 pepino pequeño

1/2 pimiento rojo

100 ml de aceite de oliva virgen extra

Vinagre blanco

Sal

Gazpacho de melocotón y pimiento amarillo

Mismos ingredientes que el tradicional 

Melocotón

Medio pimiento amarillo

Gazpacho de remolacha

Mismos ingredientes que el tradicional 

Remolacha 

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Gazpacho tradicional


	
Troceamos los tomates, la cebolleta y el pimiento, y lo ponemos en el vaso del robot de cocina. Pelamos el pepino, lo troceamos y lo añadimos.
	
Trituramos todo bien hasta que quede fino.
	
Añadimos el aceite, sal y vinagre al gusto, y mezclamos.
	
Completamos con agua hasta los 2 litros, volvemos a mezclar y rectificamos de sal y vinagre. Dejar reposar en la nevera y servir frio.


Gazpacho de melocotón y pimiento amarillo


	
Añadir un melocotón y medio pimiento amarillo a 500 ml de gazpacho, triturar y rectificar de sal y vinagre.


Gazpacho de remolacha


	
Añadir una remolacha cocida a 500 ml de gazpacho, triturar y rectificar de sal y vinagre.


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Además de ser refrescante, el gazpacho es un cóctel de vitaminas A, D y E perfecto para neutralizar los calores del verano. Te contamos cómo preparar tres con el tomate como ingrediente estrella y alguna que otra agradable sorpresa.

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    [data] => a:7:{s:16:"ckeditor_default";s:1:"t";s:20:"ckeditor_show_toggle";s:1:"t";s:14:"ckeditor_width";s:4:"100%";s:13:"ckeditor_lang";s:2:"es";s:18:"ckeditor_auto_lang";s:1:"t";s:7:"overlay";i:1;s:17:"mimemail_textonly";i:0;}
    [entity_view_prepared] => 1
)