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": "8591f1ab97ef401fa93b6b4f785eb60d",
    "updated": "2025-04-24T08:03:15.325Z",
    "title": "Asparagus Vichyssoise",
    "subtitle": null,
    "description": "Inspired by my parents' love for chilled soups, this recipe captures the essence of summer refreshment.  My mother's gazpacho, with its sweet and sour notes, was a childhood favorite.  My father, a culinary artist, crafted a chilled potato soup with fresh basil, cucumber, and creamy goat yogurt. This Asparagus Vichyssoise is a variation on that theme, perfect for using thicker asparagus spears at the end of the season. Serve it with crusty bread and olive oil for a delightful meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "potato",
          "leeks",
          "asparagus",
          "unsalted butter",
          "good-quality vegetable stock",
          "sugar",
          "salt and white pepper",
          "heavy cream",
          "greek yogurt",
          "grated zest of"
        ]
      }
    ],
    "instructions": [
      "Peel and roughly dice the potato.",
      "Remove and discard the tough green ends of the leeks. Slice the pale center after washing.",
      "Trim and discard the woody base of the asparagus. Cut all but three spears into 3/4-inch pieces, setting aside the tips.",
      "In a medium saucepan, sauté the potato, leeks, and chopped asparagus pieces in butter over medium heat for approximately 4 minutes, preventing browning.",
      "Pour the vegetable stock over the vegetables. Add sugar, salt, and white pepper.",
      "Bring the mixture to a boil, then reduce heat, cover, and simmer for 40 minutes.",
      "Add the reserved asparagus tips and continue cooking for 10 minutes.",
      "Transfer the soup to a blender and blend until perfectly smooth.",
      "Gently incorporate the heavy cream and half of the Greek yogurt.",
      "Let the soup cool to room temperature, then refrigerate.",
      "While the soup chills, blanch the reserved whole asparagus spears in boiling water for 2 minutes. Drain and immediately rinse under cold water. Shred the blanched asparagus.",
      "Ladle the chilled soup into bowls.",
      "Top each serving with a dollop of Greek yogurt and swirl it with a skewer.",
      "Arrange the shredded asparagus in the center and garnish with lemon zest."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]