A couple of tricks, and a cold summer dish is prepared very quickly. Before chopping, we add ice water to the soup, saving time for cooling. And bake quesadillas with beans under top fire on baking so that the portions are cooked at the same time. Flatbread get browned in just a couple of minutes! Share with friends: 
Time: 15 minutes Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 medium vegetable physalis (250 gr.), Coarsely chopped
- 1 cucumber (250 gr.), Coarsely chopped
- 1/2 tbsp. sour cream
- 1 small clove of garlic, grate
- 1 stalk of green onion, cut into thin slices (white and green part separately)
- 1/3 Art. olive oil, plus for spraying
- 1 can (420 gr.) White cannellini beans, strain and Rinse
- 4 wheat tortillas 20 cm each.
- 6 slices (170 gr.) Smoked gouda cheese
- Sliced Pickled Jalapenos for Serving
Recipes with similar ingredients: physalis vegetable, beans cannellini, gouda cheese, jalapenos, sour cream
Recipe preparation:
- Preheat the top-heated oven by setting the grid to 10 see from the fire.
- Load 1/4 tbsp in the blender. sour cream, 1/4 tbsp. ice water with ice cubes, slices of cucumber, garlic, white onions and large a pinch of salt. Grind to an almost uniform texture, then add physalis. Puree until smooth, then remove the cap on the blender lid and slowly add 1/4 tbsp. oil without turning off mixing. Add salt if necessary. Put the soup in refrigerator while cooking quesadillas.
- Put the cannellini beans in a bowl, add a pinch of black pepper and mash with the back of the fork. Put 2 tortillas on a baking sheet so that they do not touch each other. Lubricate with one side olive oil. Flip the greased side up on a baking sheet. Place the crushed beans on a tortilla, with a fork or spread with your fingers in an even layer, not reaching the edge by 1.3 cm. Put 3 slices of cheese on the tortillas (you can lightly overlap). Put the remaining 2 tortillas on top and brush with butter.
- Place the quesadillas in the oven and cook for about 1 min. before crispy and slightly golden crust. Turn over with a spatula and cook another 1 min. until the cheese is completely melted, and the cakes will be crispy and rosy. Cut each into 6 triangles.
- To serve, pour the soup ladle into 4 chilled bowls, drizzle with olive oil, add a pinch of black pepper and some green onion slices. Next to each serving of soup, serve 3 slices of quesadillas, adding sour cream and a little pickled jalapenos.
