Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6c62e40eff8e40aea3d0cc34439235fb",
    "updated": "2025-04-22T22:04:55.644Z",
    "title": "Romesco Soup with Smashed Chickpeas",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Soup",
        "ingredients": [
          "big red bell peppers",
          "raw almonds",
          "garlic",
          "28 ounce can diced tomatoes",
          "veggie broth",
          "red wine vinegar",
          "smoked paprika",
          "each sea salt and black pepper",
          "maple syrup or coconut sugar",
          "harissa paste",
          "15 ounce can chickpeas"
        ]
      },
      {
        "section": "For serving (optional)",
        "ingredients": [
          "vegan parmesan cheese",
          "entire grain bread or simple vegan rolls",
          "fresh herbs",
          "pine nuts"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 350°F (176°C). Place whole red bell peppers on one side of a baking sheet. Arrange raw almonds and garlic cloves on the other side. If you're making a larger portion, use additional baking sheets as necessary.",
      "Roast the almonds for 10-12 minutes, until they are lightly golden and show small cracks. Remove them from the baking sheet and set aside. Continue roasting the garlic for another 5-8 minutes. Remove the garlic and set it aside.",
      "Increase the oven temperature to 475°F (246°C). Leave the red peppers on the baking sheet and roast them until their skin is blistered and mostly blackened, turning them halfway through for even charring.",
      "Once the peppers are properly charred, wrap them in foil and let them steam for 2-3 minutes.  Peel off the skin, remove the seeds and core. Peel the roasted garlic cloves as well.",
      "Combine the peeled peppers, roasted almonds, peeled garlic, diced tomatoes, red wine vinegar, smoked paprika, sea salt, black pepper, maple syrup (or coconut sugar), and optional harissa paste in a high-speed blender. Blend until completely smooth, scraping down the sides as needed. Taste the mixture and adjust seasonings to your liking. Add more harissa paste or black pepper for heat, salt for saltiness, vinegar for acidity, maple syrup or coconut sugar for sweetness, or smoked paprika for a smokier flavor.",
      "Transfer the blended mixture to a large pot. Add the veggie broth and smashed chickpeas. Heat over medium heat until the soup begins to simmer. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.",
      "Serve the soup as is, or garnish with pine nuts, fresh herbs, vegan parmesan cheese, or your favorite bread or rolls.",
      "Leftovers can be stored in an airtight container in the refrigerator for 3-4 days, although it is best enjoyed fresh."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]