The homemade lemonade is a favorite summer drink and very easy to make. Squeeze out the juice of 4-5 lemons. Stir in 4-5 tablespoons of honey. If you like it sweeter, add more. Drop in a handfull of fresh mint and add 1 1/2 liter plain or sparkling water. Stir well and refrigerate for an hour before you serve. Serve cold or add ice.
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Most gazpacho recipes typically include tomato and bread. However, there are many modern variations of gazpacho omitting those ingredients in favor of avocado, watermelon, grapes, meat stock, seafood, etc. Gazpacho has become an almost generic term for chilled vegetable soup. Here is an unusual yet amazingly refreshing watermelon gazpacho recipe.
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The Spanish tomato-based, raw vegetable soup originates in the southern region of Andalusia. Most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, wine vinegar, and salt. Some may also include onion. Gazpacho is believed to originate from an Arab soup of bread, olive oil, water and garlic, that arrived in Spain with the Moors.
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I saw this recipe recently in Jacques Pepin's TV show. Originally, the recipe requres salmon, but since I am not a huge fan of salmon, I made it with perch fish filet. Here is how I made it. There are two options for the dough - to make it from scratch at home or to buy 1 package of frozen flaky dough. I personally prefer to prepare it from scratch.
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Grate the carrots into a bowl. Chop the leaves of a few strings of mint or lemon balm and add them. Mix the olive oil, freshly squeezed lemon and orange juice in a jar or blender. Add a pinch of salt and black pepper and blend well. If the taste of the lemon is too strong, add a pinch of brown sugar. Add the dressing to the bowl and toss the carrots.
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