comes from so many unknown corners. I had happily cooked and scheduled a
different post for Alphabet S as part of the World Blogging Marathon. Till dear
husband presented me this wonderful all-veggie-recipe book by Ritu Dalmia.
Aptly called “Diva Green” it’s a treasure trove of vegetarian (some vegan)
recipes from across the world. More on the book review later…
to make the most of the present, the enthu-cook in me set out to hunt recipes
that would suit my larder and factor in a dash of health too. I have a thing for roasted /
Grilled stuff – bell peppers, tomatoes, broccoli : the smoky earthiness that
wafts out is very comforting. Naturally, I was looking for something that would
be a meal by itself, considering I would be cooking it for an early brunch for
myself. I picked this really cool and yummy Grilled Tomato Gazpacho – a Spanish speciality soup. I had made a
cucumber gazpachoearlier, and we all loved it.
Wiki tells me : “Spanish cuisine is a way of preparing varied dishes, which is enriched by the
culinary contributions of the various regions that make up the country. It
is a cuisine influenced by the people who, throughout history, have conquered
the territory of that country. Therefore you have the following types of
cuisine within Spain itself, each drawing from local and cultural influences. Andalucian,
Aragon, Asturain, Balearic, Basque, Canary Islands, Cantabria, Castille and Leon, Catalonian, GAlican,
Madrid, Murciam, Navarre, Valencian”
Andalusian cuisine is twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The dish that has achieved the most international fame is Gazpacho. It is a kind of cold soup made with five vegetables, bread, vinegar, water, salt and olive oil. Other cold soups include: pulley, Zoque, salmorejo, etc.
kid is a huge fan of tomato soups, and I was hoping she would enjoy the chilled
version too. I followed the recipe to the T and served it along with some
roasted veggies and French garlic bread for a super filling supper.
are fond of chilled soups, recommend this highly. On my part, I loved it, and would be making
this very often, as well as dig out other gems from my latest cookbook !
: SpainDish : Grilled Tomato Gazpacho
Served : Roasted bread, Veggies on the side
Prep time – 15 mins | cook time – 15 mins
Chilling time – min ½ hour
Serves : 4
- Ripe Tomatoes – 350 gm (about 5-6 large)
Pepper – ½ (deseeded)
– ½ no (diced)
- Onion –
½ – cubed
- Garlic pods – 2 (minced)
(soaked) – 1 TBSP
- Bread –
2 slices, trimmed and coasrsely chopped
& Pepper – to taste
Vinegar – 1 TBSP
- Olive Oil
– 2 TBSP
Stock – 3 cups
- Cream –
herbs – ½ tsp
Potato Slices, Roasted Veggies and Toasted Bread
- Pre heat oven to 200 C
the whole tomatoes wrapped in foil and roast till the skin blisters (approx. 12-13
mins – depending on how juicy the tomatoes are). Deskin, deseed and roughly
chop the pulp.
- In a
large bowl, combine all the veggies (cucumbers, tomatoes, bell peppers), bread
chunks, vinegar, almond, stock, garlic and onions. Season with half the salt and
pepper. Chill for 30-45 mins.
the mixture in batches till you get a smooth puree. You may strain or serve as
it is (chilled again before serving)
- Garnish with
cream and / or olive oil and serve with veggies on the side
tip to make roasted veggies – I
wrapped a couple of bell peppers and potatoes along with the tomatoes. Once your soup is chilling, cut the veggies
into desired shapes, sauté for 1 min in 1 tsp of olive oil, cumin, a dash of
paprika and salt. Season the veggies with lime juice if desired and serve immediately
with warm toasted bread and chilled Gazpacho
Lets check what the other Marathoners have dished out today….