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Cucumber cream soup served with peanuts and ripe tomatoes

Cucumber cream soup served with peanuts and ripe tomatoes

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First heat a pan well. Add peanuts and salt. Keep on the fire for about 3 minutes, until golden brown, stirring constantly. They step aside.

Place the tomatoes in a tray and sprinkle with olive oil and a pinch of salt. Put the tray in the preheated oven at 180 degrees C, until the tomatoes are soft.

Peel and chop the cucumbers. Peel and grind the garlic.

Put the cucumbers in the bowl of the robot and mix for 2-3 minutes. Add peeled avocado and crushed garlic and mix again for 2-3 minutes. Add the yogurt and mix until it becomes a cream. Season with salt, pepper, basil, mint to taste. Optionally add a teaspoon of lavender flowers. Peel the tomatoes. Put in bowls with 1 teaspoon of ripe peanuts. Serve with ripe tomatoes.

Good appetite!



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