| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 2 pieces Celery root
- 1 kilogram Melon
- 2 pieces Bulgarian pepper
- 1/2 glass Cream (20%)
- 3 tablespoons Dry white wine
- Lemon juice
- 400 gram Flour wheat / Flour
- 2 teaspoons Dry yeast
- 250 milliliters Water
- 2 tablespoons Vegetable oil
- Salt
- Sugar
- 1 piece Tomato for bruschetta
- 70 gram Mozzarella for bruschetta
- Basil
- Olive oil
- Vinegar
- Mint
Ingredients
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Instructions
- Let's bake some bread first. If you add yeast for baking.. the bread will be more fragrant
- Everything we need for the soup.
- Pepper and celery cut into small cubes-squares.
- Cut the melon into cubes, remove the side part of the cubes (about 1/2 cup).
- Beat the melon, pepper and celery with a mixer until smooth. Add the juice of half a lemon, wine and cream, whisk everything again, season with salt and pepper to taste.
- Prepare the bruschetta: the finished bread is cut into slices and sent to a dry frying pan or oven.
- Diced tomato, finely chopped basil, diced mozzarella.
- Pour the soup into a bowl, season with fresh mint, add pieces of melon. How to cook bruschetta: grate toasted bread with garlic, put cubes of tomatoes, pieces of cheese, sprinkle with basil, a few drops of olive oil and balsamic vinegar complete the picture. If necessary, you can season with salt and pepper.
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