I’ve been having Spanish withdrawal symptoms as not been there since I got pregnant so to bring a bit of Andalucian sunshine to my blog Lynsey from La Rosilla has popped over. Originally from the Midlands, Lynsey moved over to Spain with her family and opened up a Country House Supper Club in the mountains above Malaga. She also does Gourmet Tours and Cooking Classes – so fabulous and I’m so jealous!
Anyway, over to the lovely Lynsey …..
Summer Sun in Spain, brings with it copious amounts hectic lifestyle. Visitors, family, friends, ferias and fiesta. Over indulgence, is inevitable , eating late in the evening to dine in the cool, is more pleasurable and often we sit until the early hours watching the stars and waiting for the last cicadas to rattle, and then peace falls on the mountain.
To compensate our bodies for the, late nights, extra vino, Tinto Verano & Mojitos we partake in, nature supplies us with a bounty of fresh ingredients to give ourselves a health kick, our necessary 5 a day, and a feeling of righteousness well for a short time anyway
Gazpacho is the Spanish Summer Soup, filled to bursting with freshness, ladened with vitamins. from vine ripened toms, juicy cucumbers, home grown Olive oil, and peppers, each household, will have their own recipe or take on the dish, will add different toppings and enjoy at different times. I find many of my visitors to La Rosilla, say “I don’t do cold soup” but when they take a sip, all preconceived ideas are lost, and the taste ‘Summer in Spain’.
La Rosillas take on Gazpacho.
2 kilos of Ripe Toms, Peeled and quartered saving the juice, but not seeds
2 Cloves of garlic chopped
2 slices of stale bread crusts removed
8 tbsp Olive Oil
4 tbsp Sherry Vinegar
1 cucumber peeled
1 green pepper de-seeded
Soak the bread in a little cold water. Put all ingredients in a blender, and blend till smooth. Add enough ice cold water to make a soup consistency.Strain into a jug if you want a very smooth soup.Let stand in fridge for a few hours for flavour to develop.
To serve, pop in an ice cube, top with finely chopped pepper & cucumber. I like to add a basil leaf, a drizzle of oil, and a dash of vinegar.
Thanks to Lynsey for the guest post – check out her blog here.