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Add the honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons of the olive oil. Stir in 1 1/2 teaspoons of salt. Add the garlic. Cover and refrigerate overnight.
Pour the peach soup into shallow bowls and garnish with the sliced cucumber, sliced bell pepper, goat cheese, croutons and basil.
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Meanwhile, in a medium skillet, heat the remaining 1/4 cup of olive oil. Add the diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes.
wolf blass sparkling brut
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