| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Superchefs |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Ripe avocados |
| 1 |
sm |
Bunc rocket leaves |
| 3 |
|
Spring onions |
| 3 |
|
Lemons; Juice of |
| 1 |
sm |
Garlic clove |
| 150 |
|
Ml; (5-6fl oz) creme, (150 to 200) |
|
|
; fraiche |
| 1 |
c |
Ice cubes |
| 1 |
sm |
Piec fresh root ginger; grated |
|
|
Water if needed |
|
|
Salt and pepper |
| 3 |
lg |
Ripe fresh tomatoes; seeds removed and |
|
|
; cut into small dice |
| 2 |
tb |
Chopped parsley |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Balsamic vinegar |
INSTRUCTIONS
FOR THE TOMATO SALSA
Put all the ingredients together and liquidize.
For the tomato salsa: Combine all the ingredients in a mixing bowl.
Spoon over the soup on top of croutons.
Serve with bruschetta: ciabatta bread, whole garlic cloves and a
little olive oil. Rub the pieces of garlic over the bread and drizzle
with the oil.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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