There was a Swedish young woman who wrote a cookery book back in 1755 (amazing!) Her name was Kajsa Warg. She always said and I live by that quote when I'm cooking.
Bild från nätet: Sofies mat
'Man tager vad man haver' - You take what you got
...and then it is up to the brilliant cook to be a wizard and make something delicious out of it.
My gazpacho differs from time to time it all depends on what I got at home but usually I have; tomatoes, red peppers, onions, cucumber, garlic, stale bread, ice cold water, oil and vinegar. Salt, spices and herb of course. About half (60%) of the ingredients I blend and make into a nice soup and the rest I dice into small dices which I serve (on the side) together with croutons with the soup.
Here is a Spanish Recipe of
this delicious soup from Andalucia Españia
Ingredientes para 5 personas:
1 kg de tomate rojo maduro
70 g pepino
60 g pimiento rojo
1/2 diente de ajo tamaño normal
30 g cebolla
1 cucharada rasa de sal (a gusto)
vinagre de jerez (2 cucharadas)
agua (3 vasos)
100 g aceite de oliva virgen extra (7 cucharadas)
comino molido (una pizca)
pimienta negra recién molida (una pizca) (opcional)
This spanish recipe is from wikipedia.
UPDATE! I got this recipe from dear Joey ( the Village Voice) and I have to share it with you.
HARVEST GAZPACHO(with or without crab)- minced clove of garlic- 6 plump peeled and seeded ripe tomatoes- 2 peeled and seeded cucumbers- 1 chopped red onion- 1 chopped sweet onion- 1 coarsely chopped red pepper- 1 coarsely chopped yellow or orange pepper- 2 cups good tomato juice- 1/3 cup extra-virgin olive oil- juice of 1 fresh lemon- coarse salt & freshly ground black pepper to taste- dashes of Tabasco (hot pepper sauce)to taste- 1/2 cup chopped fresh dill- sliced black olives to taste- 1/2 lb. good lump crab chopped fresh parsley for garnish
Into a large glass bowl rubbed with cut garlic, place chopped tomatoes, cucumbers, onions and peppers. Combine tomato juice, olive oil, lemon juice and Tabasco. Pour over chopped garden vegetables. Add dill, olives, and crab. Season to taste with salt & pepper. Chill thoroughly. Ladle into chilled bowls. Garnish with chopped fresh parsley and warm crusty bread. (6-8 servings)
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