Tag Archives: tomatoes

Salmorejo – The other gazpacho!

On a very hot like today, this cold soup is a godsend!  I first tasted last year in Granada and a few days ago on the beautiful beach of El Palmar near Cadix, in a Chiringuito with a view. I am writing this from the roof terrace of my hotel in Seville, on a still and very hot night – the temperature having hardly cooled down since sunset…

I gift this dish to my friend and neighbour “Abracadabra”, who will recognise herself and recently asked me for healthy, “eat beautiful” recipes with a Thermomix!

View from the Chiringuito

View from the Chiringuito

Ingredients list:

  • Tomatoes, ripe 1kg
  • Wholemeal bread150g,
  • Garlic cloves, 1 or 2
  • Olive oil, 150ml,
  • Salt and pepper ,
  • green pepper, one seeded
  • Vinaigre of Jerez or cider 30ml,
  • Pimenton dulce, 1 tbsp parsley, chopped , couple of sprigs
  • Soft boiled egg,chopped , 1 per guest
  • Spanish cured ham, chopped, a handful

Serve this with aubergines chips (recipe to follow!)

To Drink: A Tinto de verano with lots of ice! It’s 37 in the shade of the orange grove today as I write this…

The Giralda, a muslim tower turned Belfry

The Giralda, a muslim tower turned Belfry

First soft-boil the eggs and chop the ham. Reserve.

Put the whole tomatoes in a pan of just boiled water. Leave a couple of minutes then peel, quarter and seed them.

Put the garlic (centre shoot removed), the pepper and tomatoes in the Thermomix: feed them through the top hole while turning at speed 4/5.

Tonight's version

My version

Mix the bread chunks with the oil, add the vinaigre and seasoning. Leave to rest a few minutes then add to the tomato mixture.

Whizz thoroughly at speed 6/7. Check and adjust the seasoning with “pimentón” (a kind of Spanish paprika that can come in sweet or hot according to taste), salt and pepper.
Blend at top speed until smooth. If using a Thermomix, you might be able to cut corners and not peel nor seed your tomatoes! If not using one, on the other hand, you might have to sieve the mixture at this point… The soup needs to look like a beefed up gazpacho, creamy and thick.

Reserve in the fridge until serving : Then decorate with chopped cured ham and parsley and chopped hard boiled egg or your soft boil one. I tried this version the other night in Puerto Santamaria and fell in love with it! The soft boiled or poached egg once cut, oozes a delicious yolk into the soup.

This is one of several super-healthy summer soups that I will be posting during the next month, to show that summer soups can be very versatile as well as nutritive and full of health. And that there is so much more to it than Gazpacho!

The Spanish drink a “Tinto de Verano” when the weather is hot like it is at the moment in Andalucia and I am fast becoming partial to it: red Rioja and lemonade with lots of large ice cubes and a slice of lemon…  Enjoy your summer!

With my son in the ocean waves...

With my youngest son in the ocean waves…

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Paella? No: Fideo! Learn a very hip dish…

IMG_3096Ingredients list:

  • garlic, 2 cloves
  • parsley, a small bouquet
  • fideo no1 (also called vermicelli) 200g
  • 3 small tomatoes
  • 1 courgette
  • chopped mushrooms, a handful
  • onion, 1 small
  • veg stock, 400ml
  • cumin and safron, 1 Tbsp
  • Paprika, 1 tsp
  • A handful of frozen mussels or prawns or a handful of butter beans – if you want to keep it  veggy.

Today I am revisiting an ingredient used last year as Black Vermicelli and this time I use the normal version, available at Spanish delis or specialised gourmet shops . It is worth hunting for because it produces a super dish in minutes. The French mostly put “fideo” in soups but the Spanish use it to do a quick and tasty version of the ubiquitous paella. Choose the Fideo number one for the thinner quality.

Start by toasting the fideo in a shallow frying pan with a bit of olive oil. If you can, use a pan that can also go into the oven. When the Fideo turns brown, reserve in a bowl.

Make a Spanish “sofrito” with the onion, garlic and parsley all chopped up. Fry it in the same pan.

Add the tomatoes chopped up, the courgette, mushrooms and paprika, cumin and a pinch of saffron. Cook and move about a little until the mix soften and add enough tomatoes to make a thick sauce – you can use a half tin of chopped tomatoes if easier! No harm in cutting corners, is there?!IMG_3097

Add the noodles  underneath the veg if you can, by pulling them up with a spatula.

Pour the warm stock in. Allow to cook on slowly until all the liquid is absorbed – do not cover. It will take less than 15/20 min. A few minutes before the end, you can add a few frozen prawns or mussels to jazz it up but you really don’t have to.

Just before serving – if your pan allows- put the dish under the grill and get a crispy top in 4/5 minutes. Serve with lemon wedges and a sprinkling of fresh parsley.

IMG_3102This is a delicious last minute dish! Most of it is pulled out of a cupboard or freezer. But with the addition of a few fresh vegetables, you can produce a very healthy lunch. Customise according to what you have and it is great every time… The version on the picture  above had butter beans, red peppers and aubergines, for example.

Fideo is very popular around Alicante and gets used in all sorts of wonderfully tasty variations: Once the basics are there, nothing should stop you improvising. Having fun in the kitchen is a great reason to cook! Maybe the only one…