Tag: tomatoes

Watermelon Gazpacho – Summer Cold Soup Recipe

 

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 rinds on 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 of lemon in the edge of the bowls.

Stuffed Mushrooms with Gorgonzola and Mozzarella Recipe

a2016-06-11-18.31

Ingredients (4 servings):

  • 1 kg bigger portobello/champignon mushrooms
  • 200 g cherry tomatoes
  • 100 ml tomato paste (passata)
  • 100 g mozzarella cheese
  • 100 g gorgonzola cheese
  • 1 red hot chilli pepper
  • 2-4 tablespoons olive oil
  • salt and pepper to taste

Preparation method:

  1. Wash and clean the mushrooms, removing their stems.
  2. Chop the mushroom stems and the chilli peppers.
  3. Heat the olive oil in a frying pan and fry the chopped mushrooms and chillies.a2016-06-11-17.51.36
  4. Add the halved cherry tomatoes and passata, keep frying and stirring until thickens.a2016-06-11-17.58
  5. Add half of the grated mozzarella and keep stirring for a few seconds until it’s melted and fully incorporated into the sauce.
  6. Place the mushrooms in a tray top side down and scoop on each of them some sauce.a2016-06-11-18.05
  7. Add to each mushroom some gorgonzola cubes a2016-06-11-18.08and top with grated mozzarella.a2016-06-11-18.11
  8. Place the tray with mushroom in the oven and bake at 150 C for about 10-15 minutes until the cheeses have melted.a2016-06-11-18.26
  9. Serve while still hot and melting 😉

Aquapazza – Italian Seafood Soup Recipe

Aquapazza Italian Seafood Soup Recipe 8

Ingredients (4-6 servings)

  • 500 g mulletsAquapazza Italian Seafood Soup Recipe 1
  • 500 g mussels
  • 500 g mackerel fillets
  • 4 tomatoes
  • 1 garlic head
  • 1 red hot chilli pepper
  • 2 green onion
  • olive oil
  • 200 ml Italian red wine – I used some Montepulciano
  • 200 ml water
  • Salt to taste
  • grated mozzarella (optional)

Preparation method:

  1. Wash and clean the fishes and mussels.
  2. Chop the garlic and chilli pepper.
  3. Dice finely the tomatoes.
  4. Heat the olive oil in a medium soup pot, add the garlic and fry it until fragrant over medium heat.  Aquapazza Italian Seafood Soup Recipe 2
  5. Add the diced tomatoes to the pot and keep frying, stirring until tomatoes are softened.Aquapazza Italian Seafood Soup Recipe 3
  6. Add the cleaned mullets and mussels and fry them for another 1-2 minutes.Aquapazza Italian Seafood Soup Recipe 4
  7. Add the wine and water and the mackerel fillets and cook for about 3-5 minutes over low heat.Aquapazza Italian Seafood Soup Recipe 5Aquapazza Italian Seafood Soup Recipe 6
  8. Add the chopped green onions and cook for another 30 seconds.Aquapazza Italian Seafood Soup Recipe 7
  9. Serve while hot, garnish with some extra chopped green onions.
  10. You can top it with some grated mozzarella to melt.Aquapazza Italian Seafood Soup Recipe 9