Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le type, le titre, les ingrédients et les instructions de cuisine. 
    Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


    Context Dump
    Données de la recette fournies :

    Le type de la recette est un plat principal.

    json
    {"category":"main","title":"Creamy tomato soup with grilled cheese squares The perfect dish for cozy winter nights.","ingredients":"For the recipe : olive oil,diced yellow onion,garlic, minced or pressed,dried thyme,superfine brown rice flour,low-sodium chicken broth or vegetable broth, warmed,salt,freshly ground pepper,agave nectar,whole plum tomatoes (preferably san marzano),rice milk\nGrilled Cheese Squares : allergy-friendly sandwich bread,earth balance soy-free buttery spread, at room temperature,thinly sliced daiya vegan cheddar","instructions":"In a large, heavy pot, heat the olive oil over medium-high heat. Add the diced onion and sauté for 2 minutes, stirring occasionally. Incorporate the garlic and thyme, cooking for an additional minute.\nSprinkle in the brown rice flour and stir continuously for 2 minutes, until it turns lightly golden and fragrant. Gradually pour in the warmed broth while stirring. Season with salt and a few cracks of pepper, then stir in the agave nectar. Lower the heat to medium and cook for 2 minutes, stirring frequently. Add the tomatoes, bring to a simmer, then reduce the heat to medium-low and let it simmer for 10 minutes.\nUsing an immersion blender, puree the mixture directly in the pot, or alternatively, blend in batches using a standard blender or food processor, then return it to the pot. Incorporate the rice milk and cook for an additional 5 minutes. Adjust the seasoning with salt and pepper to your liking.\nWhile the soup is cooking, prepare the grilled cheese squares. Arrange 4 slices of bread on a surface. Spread 1 teaspoon of the buttery spread on each slice. Flip them so that the buttery side is facing down. Evenly distribute the vegan cheese across the 4 sandwiches, then place another slice of bread on top of each. Spread 1 teaspoon of the buttery spread on the top of each sandwich.\nPreheat a large nonstick skillet or griddle over medium-high heat for 2 minutes. I prefer to use a well-seasoned cast-iron skillet. Add as many sandwiches as can fit, cover, and cook for 2 minutes, until the cheese begins to melt and the bread is golden brown on the bottom. Flip the sandwiches and apply firm pressure with a spatula. Cook for about 1 more minute, then flip again and press down for a final crisp on both sides. Remove the sandwiches from the heat and cut each into quarters. Continue grilling any sandwiches that did not fit in the first batch. Serve them warm beside the soup.","region":"WWW"}