{"id":205,"date":"2017-11-27T21:07:59","date_gmt":"2017-11-27T19:07:59","guid":{"rendered":"https:\/\/revista-insaiguaviva.org\/curs2017-2018\/?p=205"},"modified":"2017-11-27T21:15:34","modified_gmt":"2017-11-27T19:15:34","slug":"205","status":"publish","type":"post","link":"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/2017\/11\/27\/205\/","title":{"rendered":"Gaspatxo"},"content":{"rendered":"<p><strong>Gaspatxo refrescant<\/strong><\/p>\n<p><u>Ingredients (per a dues persones)<\/u><\/p>\n<p>1 kg de tom\u00e0quets madurs<\/p>\n<p>1 cogombre<\/p>\n<p>grans d\u2019all<\/p>\n<p>1 pebrot verd<\/p>\n<p>com\u00ed<\/p>\n<p>oli d\u2019oliva<\/p>\n<p>vinagre negre<\/p>\n<p>1\/2 l d\u2019aigua freda<\/p>\n<p>sal<\/p>\n<p><u>Preparaci\u00f3<\/u><\/p>\n<p>Comencem a fer el gaspatxo tallant el tom\u00e0quet i el cogombre. Ho barregem.<\/p>\n<p>Fem petit tamb\u00e9 el pebrot. Posem en un bol de triturar una mica de com\u00ed, oli d\u2019oliva verge i el vinagre. Hi afegim un polsim de sal i, desp\u00e9s, aigua freda.<\/p>\n<p>Ho triturem tot i despr\u00e9s ho passem pel colador. I ja podrem tastar el gaspatxo! Mireu que n\u2019\u00e9s, de f\u00e0cil!!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gaspatxo refrescant Ingredients (per a dues persones) 1 kg de tom\u00e0quets madurs 1 cogombre grans d\u2019all 1 pebrot verd com\u00ed oli d\u2019oliva vinagre negre 1\/2 l d\u2019aigua freda sal Preparaci\u00f3 Comencem a fer el gaspatxo tallant el tom\u00e0quet i el cogombre. Ho barregem. Fem petit tamb\u00e9 el pebrot. Posem en un bol de triturar una &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/2017\/11\/27\/205\/\" class=\"more-link\">Continua llegint <span class=\"screen-reader-text\">\u00abGaspatxo\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"class_list":["post-205","post","type-post","status-publish","format-standard","hentry","category-gaspatxo"],"_links":{"self":[{"href":"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/wp-json\/wp\/v2\/posts\/205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/wp-json\/wp\/v2\/comments?post=205"}],"version-history":[{"count":4,"href":"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/wp-json\/wp\/v2\/posts\/205\/revisions"}],"predecessor-version":[{"id":210,"href":"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/wp-json\/wp\/v2\/posts\/205\/revisions\/210"}],"wp:attachment":[{"href":"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/wp-json\/wp\/v2\/media?parent=205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/wp-json\/wp\/v2\/categories?post=205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.revista-insaiguaviva.org\/curs2017-2018\/wp-json\/wp\/v2\/tags?post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}