Tuesday 12th July 2011
One of my students gave me the idea for this dish. It has been on my list of things to make for quite some time now but it was because of Cristina’s eloquent description that I thought I’d give it a go. It was the first of 4 dishes we had for dinner that night.
I used 2 big tomatoes, cored but not peeled. 1 whole red pepper, 2 cloves of garlic & 3 inches of cucumber, peeled. I puréed everything in a food processor and added a glass of water. It made enough for 3 bowls. Cristina’s advice at this point was to strain the liquid through a sieve but I didn’t bother. It was sufficiently puréed for my liking. Put it in the fridge for as long as possible before serving. Ice cubes are optional.
The croutons were diced, slices of brown bread. I lightly sprinkled the baking tray & bread with olive oil before oven baking them for about 10 minutes turning them every 2/3 minutes until crispy & brown.
When I put it in front of Zephyrus, he immediately started ladling in the raw spring onions & peppers, and croutons.
* “Whoa…no pica una mica, pica molt!” He said after his first fiery mouthful.
Yeah, spring onions & garlic will do that every time. 😉
* “Whoa…that’s not just a little hot, it’s very hot!”