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Mediterranean Lunch "Bruschetta & Gazpacho" Recipe
Very an interesting recipe soup. We have to make this soup.
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Let's make some bread first. If you add yeast for baking.. the bread will be more fragrant
    Let's make some bread first. If you add yeast for baking.. the bread will be more fragrant
  2. Whatever we need for soup.
    Whatever we need for soup.
  3. Pepper and celery cut into small cubes-squares.
    Pepper and celery cut into small cubes-squares.
  4. We cut the melon cubes, part of the cubes (about 1/2 Cup) remove the side.
    We cut the melon cubes, part of the cubes (about 1/2 Cup) remove the side.
  5. Beat with a mixer until smooth melon, peppers and celery. Add the juice of half a lemon, wine and cream, again all beat, season with salt and pepper, to taste.
    Beat with a mixer until smooth melon, peppers and celery. Add the juice of half a lemon, wine and cream, again all beat, season with salt and pepper, to taste.
  6. Prepare bruschetta: ready bread cut into slices and sent on a dry frying pan or in the oven.
    Prepare bruschetta:
ready bread cut into slices and sent on a dry frying pan or in the oven.
  7. Tomato cut into cubes, finely chop Basil, mozzarella cut cubes.
    Tomato cut into cubes, finely chop Basil, mozzarella cut cubes.
  8. In a bowl pour the soup, season with fresh mint, add pieces of melon. To cook bruschetta: toasted bread rubbed with garlic, spread the tomato cubes, pieces of cheese, sprinkle with Basil, a few drops of olive oil and balsamic vinegar complete the picture. You can season with salt and pepper, if necessary.
    In a bowl pour the soup, season with fresh mint, add pieces of melon. To cook bruschetta:
toasted bread rubbed with garlic, spread the tomato cubes, pieces of cheese, sprinkle with Basil, a few drops of olive oil and balsamic vinegar complete the picture.
You can season with salt and pepper, if necessary.

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