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Beetroot Gazpacho with Watermelon and Homemade Cheese
Cooking
Step 1
Beat in a blender baked beets, tomatoes, onions, bell peppers, garlic, Tabasco, fresh cucumbers 40 g. Strain, season with salt and pepper and refrigerate.
Step 2
Separately, cut the watermelon into medium-sized pieces, 20 g cucumbers into thin slices and put them on a plate.
Step 3
To serve, pour chilled gazpacho into a plate, crumble homemade cheese, top with confit tomatoes.
Ingredients
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