Sorry folks – no new posts for a short while as I’m off to a (we hope) quiet corner of the Balearics. Following a bit of research on its gustatory specialities this is what I’m hoping to plunder:
- hierba for the lady
- gin for the gent
- a whole ham for slicing
- queso Mahón for dicing
- sobrasada for the larder
- wild fennel for fish & products porky – ubiquitous on Ibiza but Mr T threw out my fagot, damnit
and while I’m there I’m looking forward to eating ensaimadas, scoffing coca and tucking into tons of tasty tapas and if I have the time, finding a handsome leather belt (not for eating).
I’m not lugging my laptop there and back – we’re on a charter flight for heaven’s sake – so comments will have to bide their time until my return.
In the hope that the sun shines brightly enough to make a lycopene boost imperative, I bring you my easy yet delicious version of:
Gazpacho
modified from Paula Wolfert’s version in her Mediterranean Cooking
(a terrific book now sadly out of print)
- 750 ml (1½ pints) tomato juice
- 1 green pepper, chopped
- ½ cucumber, peeled and chopped
- 2 large ripe tomatoes, roughly chopped
- ½ clove garlic, peeled & microplaned (or crushed)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ice cubes, salt & pepper
Pour 250 ml tomato juice into a blender; add the rest of the vegetables and buzz at high speed until smooth. Pour into a wide shallow (preferably Spanish earthenware) serving bowl and use the rest of the tomato juice to thin down the gazpacho if necessary. If it’s overpoweringly tomoto-ey add a few ice cubes instead. Stir in vinegar and oil, season lightly and chill for a couple of hours.
Check and adjust seasoning and oil/vinegar balance. Serve annointed with droplets of good olive oil and chopped green and/or chilli pepper, spring onion or chives or coriander, croûtons and/or fresh bread on the side. If the weather’s really hot (fingers crossed!) extra ice cubes will be most welcome.
Gastroplod 