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Gazpacho with Feta and Cucumber

Gazpacho with Feta and Cucumber

Preparation: 20 minutes

Cooking: 15 minutes

People: 4

Difficulty: easy

 

INGREDIENTS:

20 g rye bread 40 g cornflakes
30 g breadcrumbs
10 g fennel
10 g fresh pistachio
1 spring onion
1 lemon
q.s. Tabasco
1 cucumbers
1 yellow pepper
q.s. salt

 

Preparation

 

  1. Sear 4 Plum tomatoes and, once cold, peel them. Chop 1 pepper and clean 1 onion.
  2. Blend everything with 30 g of breadcrumbs, a pinch of salt and a teaspoon of oil. Pour the cream into 4 bowls and complete with 1 diced cucumber, 25 g cubed feta cheese and a few drops of Tabasco. Finish with Fattoria Evoo
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