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Gazpacho!
Of course it does take a little advance planning in order to have it chilled to perfection, but it is well worth the trouble.
A lot of tomatoes are ripe this week so I think I shall be making panzanella and bloody Mary granita too...
My recipe. Not the authentic stuff*. Ripe tomatoes (one per person) Cucumber (I used half one for two tomatoes but that is no use to you since you don't know the size of the respective ingredients, ah!) Basil Chives Olive oil Salt Dice very thinly the tomatoes and cucumber. Snip the herbs thinly too. Sprinkle with a little salt. Let rest in the fridge for some hours. Scoop the water and half of the chopped veggies in a blender and mix. Ladle the resulting liquid in a bowl or soup plate. Garnish with little mounts of the remaining veggies. Drizzle a little olive oil on top. Eat. *The authentic stuff calls for vinegar, chopped raw onions and peppers. I have no use for such things.
Of course it does take a little advance planning in order to have it chilled to perfection, but it is well worth the trouble.
A lot of tomatoes are ripe this week so I think I shall be making panzanella and bloody Mary granita too...
My recipe. Not the authentic stuff*. Ripe tomatoes (one per person) Cucumber (I used half one for two tomatoes but that is no use to you since you don't know the size of the respective ingredients, ah!) Basil Chives Olive oil Salt Dice very thinly the tomatoes and cucumber. Snip the herbs thinly too. Sprinkle with a little salt. Let rest in the fridge for some hours. Scoop the water and half of the chopped veggies in a blender and mix. Ladle the resulting liquid in a bowl or soup plate. Garnish with little mounts of the remaining veggies. Drizzle a little olive oil on top. Eat. *The authentic stuff calls for vinegar, chopped raw onions and peppers. I have no use for such things.
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