Cold tomato soup

Ingredients:

• 12 ripe tomatoes, seeded
• 4 fresh basil leaves
• Two yogurts like "Greek"
• 3 tablespoons extra virgin olive oil
• Salt and pepper

Preparation:

• Book a tomato to decorate the plate.
• With mixer, blend the tomatoes - no seeds - by adding salt, pepper and yogurt.
• When mixing, add the other yogurt, chopped basil, and finally, the olive oil to emulsify the soup.
• Then mix the yogurt with the other you had reserved tomato - finely chopped - and garnish the soup.
• Serve cold, like a gazpacho. You can present it as an incoming light to accompany meat or fish or even as an appetizer.

Beet or Spinach gratin with egg

Ingredients:

• 800 g of spinach or spinach
• 6 eggs
• Grated cheese
• For the bechamel: milk, butter, flour, salt and nutmeg

Preparation:

• Preheat oven to 200 º.
• Clean and chop the chard or spinach, then blanch them.
• Place in a rectangular baking dish that has the sides a little high. Make 6 holes and lay eggs.
• Make a white sauce with butter, flour, milk, salt and nutmeg.
• When you add a little grated cheese, pour over the chard or spinach and then sprinkle the remaining cheese.
• Put in the oven for 20 minutes until the bechamel is curd and take a slightly golden color.
• Serve hot.