I'm collaborating with the Church of Cheese at Whitecross St Market by popping up there for the next few months. With the cold winter I will be serving hearty homemade soups to go along with the panini and cheese toasties. The minestrone featured carrot, kale, courgette, potato, celery, onion, canellini beans, pasta and topped with our parmegiano cheese. Next week will be split pea, vegetables and speck. Let me know what soups you want to see next!
Everyone loves a soup during the winter months to get all ones nutrients and to keep warm. Gazpacho is a great way to enjoy soup in the summer and stay hydrated, refreshed and get much of ones five a day. Gazpacho is typically a Spanish dish with a recipe that will vary and depend on whom you ask and how their parents or grandparents made it. The following is a simple Gazpacho recipe that is simple and fun to make with children and suited to their taste buds.
1 kilo red ripe tomato chopped
1 green pepper deseeded and chopped
1 red pepper deseeded and chopped
1 large cucumber deseeded and chopped
1/2 a small white onion chopped
1 garlic clove chopped
250 ml tomato juice
100ml extra virgin olive oil
2 tablespoons cider vinegar
1 chunk or two slices of stale (not moldy) bread
salt and freshly milled black pepper
- Cover and soak the bread with the tomato juice and leave while preparing the other ingredients.
- Combine the tomato, green and red pepper, cucumber, garlic and toss in the olive oil.
- Remove the bread from the tomato juice and squeeze the excess juice from the bread and add the bread to the prepared vegetables.
- Blend everything together in a food processor or with a hand blender until smooth with no chunks.
- Now stir in the olive oil, cider vinegar and salt and pepper to taste.
- Chill for at least two hours and serve as is or with garnishes such as finely diced cucumber, herbs, ham, eggs, spring onions, peppers or anything you would like.