Gazpacho Soup
Here's what you will need:
· Stale Bread (2-3 slices or 1/3 loaf baguette removed)
· 1 small onion
· 1-3 cloves garlic
· 4 tbsp. extra virgin olive oil
· 1-2 bell peppers
· 1 large, seedless cucumber
· 1 small hot chile (serrano or jalapeño
· 4-6 large tomatoes OR 2 lbs cherry tomatoes OR 3 cups tomato or vegetable juice
· Dash cayenne
· Red wine vinegar or Spanish Xerex (Sherry) vinegar
· Salt
Soak the bread in water for a few minutes. Squeeze the water out and put the bread, a small white onion, some
garlic, and about 4 tablespoons of good quality extra virgin olive oil in the blender or food processor and puree.
One vegetable at a time, add the bell peppers, a large skinned seedless cucumber, the small hot chile, and then
the tomatoes or tomato juice. Check the soup and season with salt. Add a dash of cayenne and a few teaspoons of
red vinegar or the Spanish sherry vinegar, If the soup is too thick you can add small amounts of ice water. Place
the bowl of soup in the freezer to chill while you're grilling the meat and making the salad.
Accompaniments: Chopped peppers, olives, basil, cilantro, croutons.
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Green Salad with Almonds and Cabrales Blue Cheese
Here's what you will need:
· Salad Greens
· Olive Oil
· Salt and Pepper
· Sherry Vinegar
· Toasted Sliced Almonds
· Spanish Blue Cheese (Cabrales)
Wash salad greens for four (try mixed romaine, escarole, butter lettuces or whatever looks good).
Dress lightly with olive oil, salt, and sherry vinegar, or any light vinaigrette.
Top with toasted sliced almonds and Cabrales blue cheese. If cabrales is not available,
substitute creamy blue cheese of your choosing.
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Grilled New York or Ribeye Steaks (for 4 persons)
Season with Salt, Pepper and extra virgin olive oil. Grill to desired doneness.
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