Last week, when I posted my blog, I wasn`t sure if the sun would still be shining, but remarkably it is.
I`m sure everyone would prefer to be out of doors rather than reading, so I thought I would share a recipe or two for hot weather!
For years I thought I wouldn`t like cold soup.
Many countries such as Russia, Korea and Continentals are very fond of it for obvious reasons. They have a ready supply of fresh ingredients, so it is easy and cheap to make and it is very refreshing in hot weather.
However, like so many things, once tasted, I was converted, and this one in particular became one of my favourite recipes.
It is Tomato and Watermelon Gazpacho.
Gazpacho originated in Andalucia in Spain. It was considered a fairly rustic dish and as the ingredients were plentiful, it was particularly popular in agricultural communities.
The fact that it was easy to prepare as it required no cooking, made it even more practical. It was extremely refreshing, especially if working out of doors.
Nowadays we also realize how healthy it is, as the ingredients are full of flavour and nutrients.
Authentically, Gazpacho is made without the addition of watermelon, but like many things, variations have crept in.
It may seem like an odd combination, but it is not sweet as one might imagine, as the watermelon balances the zestiness of the original tomato gazpacho.
Traditionally, I understand that the ingredients were worked in a pestle and mortar, till resembling a rough texture.Bread was sometimes added to thicken. Today our laziness and need for speed, has turned us to blenders, which gives a smoother result.
Texture can be added at the end, by adding some saved ingredients which can be chopped up, and also adding a variety of toppings such as ham, avocado, yogurt or even chopped hard boiled egg.
These choices can be regional or personal.
The end result is a delicious, refreshing nutritious soup, which is easy to prepare.
Obviously if you grow your own tomatoes it will be very cost effective and like all home grown produce, will have an even more wonderful taste. However, shop bought tomatoes are quite acceptable.
If you want to follow with a quick dessert, how about Eton Mess?
It can be assembled in minutes and no cooking required.
The recipe can also be taken to a new level by marinating some of the strawberries in an orange liqueur such as Cointreau or Grand Marnier and adding some thick Greek yogurt to the double whipped cream.
Recipe for Watermelon and Tomato Gazpacho: Serves 4.
4 cups seedless watermelon, cubed plus 1 cup for garnish.
1 cup cucumber diced plus 1/2 cup for garnish
3 -4 large tomatoes
1 Red bell pepper, diced
1/2 cup red onion diced
2 cloves garlic, minced
3 tablespoons red wine vinegar
3 tablespoons good quality extra virgin olive oil plus more to garnish
1 jalapeno pepper, seeded and sliced (optional)
1 teaspoon sea salt ...to taste
1/2 teaspoon black pepper ...to taste
Small handful basil for blending and for garnish.
Add watermelon, diced cucumber, tomatoes, red onion, garlic, vinegar, olive oil, jalapeno pepper, basil, sea salt, and pepper to a blender and puree until smooth. (Keeping aside the extra water melon, cucumber and basil for garnish).
Taste and adjust seasoning.
Transfer to a large bowl and cover.
Refrigerate for at least 3 hours.
To serve use serving bowls or glasses, and make sure soup is very cold.
Garnish with reserved watermelon. cucumber, basil, or toppings of choice.
The soup will improve in flavour after a day, and will keep in fridge for around 2-3 days.
Recipe for Eton Mess. (Serves 4)
250 g fresh strawberries, washed and halved. (Save a few for garnishing)
1 pack of ready made meringues
Juice of 1/2 an orange (optional)
Some thin strips of orange peel (optional)
A measure or two of Cointreau or Grand Marnier to your own taste (optional)
1 (medium) carton of double whipping cream
1 (medium) carton of thick Greek yogurt (optional)
Mint /strawberries /orange peel to garnish
If using orange liqueur, make a marinade with it, the orange juice and some of the orange peel. Cover strawberries with marinade and leave for around 30 mins.
In a large bowl, carefully whip the double cream till thick. If using Greek yogurt mix this into cream. Do not overwhip as it can quickly turn to butter.
Crumble the meringues coarsely and gently fold into the cream. The mix should not be too stiff.
Remove the strawberries from the marinade if used, or if using plain strawberries, fold them into the cream and meringue mixture.
Serve in glass dishes.
Garnish with some strawberries, mint leaves, any remaining orange peel, and drizzle with the remainder of the orange liqueur marinade if used.
If the sun keeps shining, why not try this super quick summer lunch, with no cooking required and the minimum of preparation time.
