The new kitchen will be ready real soon. Can't wait. So, maybe this will be the very basic & simple start of a new life in a new kitchen environment.
But first things first. Why tomatoes? Take a look.
http://www.tabblo.com/studio/stories/view/93782/
You should know by now: it's because they are so sexy.
(soup)
Gazpacho
Ingredients
1kg large tomatoes, halved; 500gr country-style bread, crust removed, cut into pieces of 2,5cm (about 4 cups); 1 red pepper, seeded, diced; 1 cup chopped peeled cucumber; 1/2 cup diced red onion; 1/4 cup Sherry wine vinegar; 1/4 cup extra-virgin olive oil; 1 garlic clove, minced; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1 cup water
Instructions
Split, seed and chop tomatoes, reserving juices and discarding seeds. Place chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1/2 hour. Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer (opt) set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper.
Chill at least 2 hours and up to 1 day. Serve cold.
You should know by now: it's because they are so sexy.
(soup)
Gazpacho
Ingredients
1kg large tomatoes, halved; 500gr country-style bread, crust removed, cut into pieces of 2,5cm (about 4 cups); 1 red pepper, seeded, diced; 1 cup chopped peeled cucumber; 1/2 cup diced red onion; 1/4 cup Sherry wine vinegar; 1/4 cup extra-virgin olive oil; 1 garlic clove, minced; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1 cup water
Instructions
Split, seed and chop tomatoes, reserving juices and discarding seeds. Place chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1/2 hour. Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer (opt) set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper.
Chill at least 2 hours and up to 1 day. Serve cold.
(Side dish)
A Bite of Tomatoe & Watermellon & Homemade Juice
Ingredients
8 small tomatoes; ¼ watermellon, diced; 1 tablespoon of lime juice; 1 teaspoon of lime zest; 60 ml olive oil; 1 tablespoon of tomato vinegar; a pinch of salt; 200 ml tomatoe pulp; 200 ml mineral water; ½ clove of garlic; green and purple Shiso or black sesame seeds.
Instructions
Homemade tomatoe juice:
Mix the pulp of tomatoes with water, boil and add a crushed clove of garlic. Filter, spice and chill. Serve when cold in small glasses. You can add some tomatoe vinegar.
Skewer with tomatoe and watermellon:
Seed the tomatoes with a teaspoon. Marinate the watermellon (5 minutes) in limejuice, zest and tomatoe vinegar. Put a piece of tomato on a cubicle of watermellon and put a green and a purple leave of Shiso (or the sesame seeds) on top. Fill the skewers this way, make sure it looks good. Add salt.
(Main dish)
Grilled Tuna & Penne with Tomatoes & Balsamic Vinegar
Ingredients
3-4 cloves garlic, sliced very thin; 2 1/2 teaspoon dried rosemary; 2 cans plum tomatoes; salt; freshly ground black pepper; 250gr penne or other short tubular pasta; 2 tsp. balsamic vinegar.
4 tuna steaks; olive oil, salt & freshly ground black pepper
Instructions
Put oil and garlic in large skillet over medium heat. As soon as the garlic starts to sizzle, add tomatoes, salt and grind lots of pepper, add rosemary. Cook 10 to 12 minutes, then turn off heat. Cook pasta in lots of salted water. When done, al dente, drain and immediately put into skillet with sauce. Turn heat on low and toss pasta in sauce 1 minute. Turn off heat; make a well in middle of pasta, pour in vinegar, toss pasta well. Serve asap.
In the meantime: mix olive oil, lime juice, salt and pepper. Brush it on the tuna steaks. Grill for 4 minutes per side.
A Bite of Tomatoe & Watermellon & Homemade Juice
Ingredients
8 small tomatoes; ¼ watermellon, diced; 1 tablespoon of lime juice; 1 teaspoon of lime zest; 60 ml olive oil; 1 tablespoon of tomato vinegar; a pinch of salt; 200 ml tomatoe pulp; 200 ml mineral water; ½ clove of garlic; green and purple Shiso or black sesame seeds.
Instructions
Homemade tomatoe juice:
Mix the pulp of tomatoes with water, boil and add a crushed clove of garlic. Filter, spice and chill. Serve when cold in small glasses. You can add some tomatoe vinegar.
Skewer with tomatoe and watermellon:
Seed the tomatoes with a teaspoon. Marinate the watermellon (5 minutes) in limejuice, zest and tomatoe vinegar. Put a piece of tomato on a cubicle of watermellon and put a green and a purple leave of Shiso (or the sesame seeds) on top. Fill the skewers this way, make sure it looks good. Add salt.
(Main dish)
Grilled Tuna & Penne with Tomatoes & Balsamic Vinegar
Ingredients
3-4 cloves garlic, sliced very thin; 2 1/2 teaspoon dried rosemary; 2 cans plum tomatoes; salt; freshly ground black pepper; 250gr penne or other short tubular pasta; 2 tsp. balsamic vinegar.
4 tuna steaks; olive oil, salt & freshly ground black pepper
Instructions
Put oil and garlic in large skillet over medium heat. As soon as the garlic starts to sizzle, add tomatoes, salt and grind lots of pepper, add rosemary. Cook 10 to 12 minutes, then turn off heat. Cook pasta in lots of salted water. When done, al dente, drain and immediately put into skillet with sauce. Turn heat on low and toss pasta in sauce 1 minute. Turn off heat; make a well in middle of pasta, pour in vinegar, toss pasta well. Serve asap.
In the meantime: mix olive oil, lime juice, salt and pepper. Brush it on the tuna steaks. Grill for 4 minutes per side.
Plain Tomato Soup, London_2006
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