| 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 make some bread first. If you add yeast for baking.. the bread will be more fragrant
- Whatever we need for soup.
- Pepper and celery cut into small cubes-squares.
- We cut the melon cubes, part of the cubes (about 1/2 Cup) remove the side.
- 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.
- Prepare bruschetta: ready bread cut into slices and sent on a dry frying pan or in the oven.
- Tomato cut into cubes, finely chop Basil, mozzarella cut cubes.
- 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.
