Every year around this time I write an elegy, a hymn, a love song to gazpacho. It is my favorite soup in the universe and I am not very concerned about the eternal debates about which ingredients and in what proportion to use.
If it has tomato and other vegetables, a drizzle of olive oil, close to a slice of good bread and it's fresh, I already consider myself well served. With the packaging I am already a little more demanding, but there are two or three brands that, in my opinion, comply quite well.
Well, but beyond my passion for gazpacho, I have to admit that there are other possibilities of cold soups that you could try to expand your culinary repertoire. My colleagues at Comer La Vanguardia have some suggestions.
You could also try your own variations. Or maybe something even simpler: prepare any vegetable cream recipe and simply serve it cold! It is a way of experimenting. And, the truth, with these heats, it is what you want.
This week the menu includes many fruits and vegetables to avoid dehydration, but also the usual two servings of fish, two of legumes, the
Baked preparations
Elaborations with stir-fry
Elaborations to the fire
to. Be sure to place them on absorbent paper
b. Put them on a wide plate
c. Cover each batch with plastic wrap
d. If necessary, do layers, but no more than 2 or 3.
and. When serving, heat the aubergines in the microwave and bathe with the cane honey. (you can replace it with honey).
