RSS Feed

‘Vegan’ Category

  1. Salmorejo Recipe – Spanish Cold Soup from Andalucia

    June 22, 2018 by Varga László

    Ingredients (6 servings):

    • 2 cans of peeled tomatoes
    • half of baguette
    • 1-2 peppers (red or green)
    • 1 Cup Extra Virgin Olive Oil
    • 2-3 garlic cloves
    • 1-2 teaspoons Sherry Vinegar
    • salt and freshly ground black pepper to taste
    • 3 Hard Boiled Eggs
    • a few slices of jamon serrano (Spanish ham) – optional

    Preparation method:

    1. Add the canned peeled tomatoes to the blender.
    2. Blend at high-speed for about halt a minute until the tomatoes transformed to a sauce.
    3. Break the baguette into smaller pieces with your hands.
    4. Dice the hard boiled eggs.
    5. Add the baguette, peppers and garlic to the blender.
    6. Season with vinegar, salt and freshly ground black pepper.
    7. Blend until the bread and others break down to a smooth paste.
    8. Start blending again at medium speed and drizzle slowly the olive oil through the opening on the top of the blender so the olive oil gets emulsified mayonnaise-like.
    9. Add about one egg of the diced ones to the blender and blend it till incorporated into the soup.
    10. Adjust with salt and pepper to taste.
    11. Serve in smaller bowls with the diced hard boiled eggs and some jamon serrano, Spanish ham. I left out the ham and used only eggs.

  2. Watermelon Gazpacho – Summer Cold Soup Recipe

    August 25, 2017 by Varga László

     

    Ingredients:

    • 1 kg tomatoes
    • 1 kg watermelon
    • 1 cucumber peeled and cut into large chunks
    • 4 garlic cloves
    • 1 lime
    • 1 red pepper
    • salt and freshly ground black pepper to taste
    • 100 g shelled pistachios
    • 1 small red onion

    Preparation method:

    1. Cut the tomatoes into large cubes.
    2. Peel the cucumber and cut into cubes.
    3. Deseed the watermelon and cut into pieces.
      Keep a few wedges with their _skins_ for garnishing.
    4. Slice the red pepper.
    5. Add the cubed tomatoes, cucumber, red pepper, watermelon, garlic and the juice of a half lime to a bowl.
    6. With a hand blender turn all into a smooth paste, season with salt and freshly ground pepper according to your taste.

    7. Refrigerate it for a few hours before serving.
    8. Serve the soup chilled into smaller bowls, sprinkle on top some pistachios and _slices_ of red onions.
    9. Stick a wedge of watermelon and a slice lemon in the edge of the bowls.