This is one of the rituals of the summer period. According to a Deliveroo / OpinionWay study, more than three quarters of French people enjoy at least once a month an aperitif during the summer. But its preparation can sometimes take long hours in the kitchen. At the beginning of July, Europe 1 gives you four good ideas cheap, fast and original, to make you the king or the queen of the aperitif.
The Gaspacho
It is a classic of the summer, which refreshes and hydrates: the gazpacho. To change the classic tomato-cucumber-pepper, you can use melon. Delicately seed the melon, but do not discard the flesh that keeps the seeds, it is the sweetest. Then remove the skin, then mix the flesh with a little basil.
Add to this soup cubes of melon, if you have any, or cubes of watermelon. If you are greedy, you can also garnish your gazpacho with a burrata or feta, as well as a few slices of dry ham on top. Serve your fresh gazpacho in verrines.
The cucumber-shrimp morsel
Start by peeling your shrimp, before marinating in a lime juice. Meanwhile, take your cucumber, and slice it finely lengthwise. Above all, keep the skin: it's prettier! Then wrap the shrimp in the cucumber, and hold it with a small wooden pick. Then add some lime zest.
You can dip these bites in a mixture of fresh cheese, finely chopped shallot, lemon and minced fresh mint. You can also add red and yellow peppers cut into small cubes.
For vegetarians, you can totally forget the shrimp and stuff this seasoning mix of fresh cheese into the cucumber. Hold it all with a pick, and you're done!
The rillettes of sardines
Start by removing the edges of the sardines. Keep the fillets, and crush them with a fork. Then, season with lemon juice, salt and pepper. Finally add olive oil, fresh cheese and some herbs.
The chips
Forget the industrial chips and do it yourself. Choose firm-fleshed potatoes, then peel them and slice them into not-too-thick strips of 2 millimeters thick. Dip them in a bowl of water, so that they get rid of their starch.
Preheat your oven to 180 degrees. While it is heating, drain your potatoes and dry them with a clean cloth. In a bowl, mix your potatoes by hand, with a little oil, salt and a few minced herbs. You can also use Espelette pepper.
Once done, arrange your slices on a baking sheet covered with baking paper, without overlaying them. Cook for 15-20 minutes. At the end of the oven, put the chips on paper towels to remove excess fat, and eat them quickly. At the exit of the oven, still hot, they are even better.