SOUP: Deceptively Simple Gazpacho
- 6 -8 tomatoes, chopped (Roma or plum are best Don’t lose the juice!)
- 1/2 large white onion, chopped finely (red is a nice alternative)
- 1/2 large white onion, chopped in 1/4 inch chunks
- 2 small cucumbers or 1 large cucumber, chopped
- salt (preferably sea salt)
- fresh ground black pepper
- virgin olive oil
- 1 lemon, juice of
- chopped basil or cilantro (preferably fresh)
- 2 cloves garlic (or a tablespoon of diced garlic from a jar)
- Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
- Add the vegetables, then the seasonings.
- I start with a little and add more after I’ve mixed it all up.
- Use the “chop” or”grate” function until the gazpacho is soupy but still has some good sized chunks.
- Taste and then add more salt, pepper, oil or basil to your preference.
- I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesan cheese on the side, and some good crostini or bread.
SALAD: Avocado and Cucumber Salad
- 175g baby salad leaves
- 2 medium avocados, chopped
- 4 green onions, thinly sliced
- 2 cucumbers, halved, thinly sliced
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Combine salad leaves, avocado, onion and cucumber in a bowl.
- Place lemon juice and olive oil in a screw-top jar and shake. Season with salt to taste and drizzle on top of salad.
MAIN ATTRACTION: Stuffed Tomatoes
- 2 vine-ripened tomatoes
- 1/2 cup bread crumbs
- 1 clove garlic, minced
- 1/4 cup finely chopped fresh basil leaves
- Freshly ground black pepper
- 1/2 cup grated Parmesan
- 1/4 cup olive oil
- Preheat oven to 400 degrees F.
- Slice tomatoes in half horizontally and scoop out pulp and seeds.
- Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes.
- Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil.
- Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
DESSERT: Rhubarb crumble
- 10 stalks of rhubarb, rinsed and chopped
- 75g caster sugar
- 125g cold unsalted butter, chopped
175g plain flour
- 50g brown sugar
- 25g raisins
- Preheat oven to 170°C degrees.
- Place rhubarb and caster sugar in a saucepan over medium low heat and cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.
- Prepare the crumble topping by roughly rubbing the butter with the flour and brown sugar, then stir through the raisins. Pour the rhubarb mixture into a 4-cup capacity oven-proof dish or four 1-cup capacity oven proof ramekins.
- Sprinkle the crumble mixture on top and bake for 15 minutes. Serve warm with custard.