IMPORTANT NOTE: LEAVING FOR VACATION SOON SO I WILL NOT BE POSTING OR COMMENTING FOR A WHILE (BUT I KNOW I WILL MISS IT-MISS YOU!). HOPE THAT YOU WILL ENJOY THE OUTDOORS AS MUCH AS POSSIBLE. I SURELY WILL. XOX
NOTA IMPORTANTE: FINALMENTE SONO ARRIVATE LE VACANZE QUINDI NON POSTERO’ O COMMENTERO’ PER UN PO’ (E GIA’ LO SO CHE MI MANCHERA’-MANCHERETE!). SPERO CHE VI GODRETE L’ARIA APERTA, IL MARE E IL SOLE. IO LO FARO’ SENZ’ALTRO. XOX
A few days ago I was waiting to go to my dentist (oh my) and I ended up eating in one of the fanciest lunch restaurants in Stockholm, Urban Deli, which is also a delicacy store with a nourished section of Italian specialties. They also sell amazing sourdough bread.
Anyway, that particular day they were serving something called spansk tomatsoppa, which simply is… Gazpacho! It was the first time I got to eat the dish and I could not believe how incredibly good this cold tomato soup tasted. Which of course meant I had to do it at once myself. And here it is. Simple, delicious, and possibly the healthiest vegetable soup on the planet.
You need: 12-14 ripe medium-small tomatoes, 1 and 1/2 medium-small red paprika, 1 and 1/2 yellow onion, 4 garlic cloves, 1 cucumber, 1 and 1/2 table-spoon powdered vegetable stock (better if organic), 1 and 1/2 table-spoon red wine vinegar, chili flakes.
Ti serve: 12-14 pomodori medio-piccoli (tipo sammarzano andrebbe bene) e maturi, 1 and 1/2 peperoni rossi medio-piccoli, 1 e 1/2 cipolla gialla (o bianca), 1 cetriolo, 4 spicchi d’aglio, 1 cucchiaio e 1/2 di dado vegetale in polvere (meglio se biologico), 2 cucchiai di olio d’oliva, 1 cucchiaio e 1/2 di aceto di vino rosso, peperoncino.
How to: cut all the vegetables in big chunks and liquify in a food processor. Add remaining ingredients, including the chili flakes (the quantity depends on how hot you like it). Let it cool for at least 1 hour in the fridge and serve cold. It tastes even better the day after.
Come fare: taglia in pezzi non troppo piccoli tutte le verdure e liquidifica in un robot da cucina. Aggiungi gli altri ingredienti, incluso il peperoncino (a tuo piacere), e amalgama. Refrigera per almeno un ora. Servire fredda. E’ buonissima il giorno dopo.
CONSIDERATIONS: This cold soup is the essence of summer in a bowl. It goes great with croutons and bread but also just as it is, maybe with some raw veggies on the side. What really cannot be missing with Gazpacho is a glass of good wine. Yum! So simple, healthy, and delicious.
CONSIDERAZIONI: Questa zuppa fredda e’ l’essenza dell’estate in una scodella. Si accompagna superbamente a crostini e al pane in genere, ma va anche benissimo da sola, magari con delle verdurine crude. Cio’ che davvero non dovrebbe mancare per bilanciare gli aromi decisi del Gazpacho e’ un bicchiere di buon vino. Alla salute!