Thursday, 25 July 2019

Green gazpacho and other favorites ........

Ah... heatwave …. it feels like home and instantly I remembered how we used to eat cucumber-based salads with ice cubes added to it. So this cold soup is not far from it, it's also heathy, refreshing, nourishing and even show-stopping served as a starter or a light lunch. 


 you will need:

80 - 100g washed spinach
1 slice of old white bread, crusts removed
3 Tbsp olive oil
handful of ice cubes
1 large cucumber, chopped
6 green  onions
1 green chilli pepper, mild
2 cloves garlic
handful of basil leaves

Tip all of the ingredients into a food processor and blend until smooth.
Add some cold water if is too thick.
Transfer to the fridge to chill for 1 - 2 hours before serving.
Serve the chilled soup in cups drizzled with a extra virgin olive oil, sliced green onion and ice cubes.

I was watching Nigel Slater traveling around Lebanon, Iran and Turkey visiting the most remote villages, exploring their food and the way they preserve it for winter days.
The  very next day I stuffed aubergines, peppers and tomatoes with bulgur/veggies mixture. I cooked it authentically in earth casserole dish - heaven !!!

Courgette, chickpeas & tomato pasties

Feed hungry children as part of a picnic - yummy !!

Avocado on toast topped with pan fried  chickpeas and courgettes

Crumble topped summer cake