In Berlin, we’re experiencing very high temperatures for end of May. It’s gone up to 32 °C today and the brief mini storm only added humidity to the heat, sigh. My son took his beloved electric fan to school with him this morning because their classroom heats up so badly in the afternoons. He’s going to be one popular boy today ;-)).
Dishes best served cold are the go-to culinary strategy for this kind of weather, and there’s a few that I’d like to suggest, for enjoyable eats that won’t put you in a food coma as soon as you’ve swallowed the last bite.
The first thing that comes to mind is Gazpacho. I always have a craving for it in the summer, and I love how it’s filling but not heavy, in a wholesome, happy-making way, much like a salad. Come to think of it, it is a bit like a pureed salad! Here’s my version of this iconic Spanish veggie soup:
Cool as a Cucumber Gazpacho
1 red pepper, seeded
1 yellow pepper, seeded
1 cucumber, seeded
2 green onions
1 can tomato passata
6 TBSP tomato paste
500 ml tomato juice
1 stalk celery
1 lemon, squeezed
1 piece of chili
1 small clove garlic
8 TBSP olive oil
Salt, pepper, paprika, cumin, pinch of sugar
Peel, chop and place in a bowl the vegetables, tomato juice, paste and passata, olive oil, lemon juice and spices. Puree with a stick blender, thoroughly. Don’t forget to wear an apron, the stuff will spit.
Add more seasoning, lemon and oil to taste. Cover and place in the refrigerator for min. 2 hours.Make croutons from any leftover bread of your choice: Cube and fry in a pan in olive oil with a crushed clove of garlic until browned. Sprinkle with a bit of salt.
Serve gazpacho with a cold drink and more bread if you’re so inclined, or if you’re in a hurry, just pour a glass and enjoy like a smoothie. Consistency should be about the same.I’ll continue with cold food tomorrow. Dropping out of here again with a quick wave and some pics of my old lady of a cat and her own, very wise strategy for the heat: Do not move unless absolutely necessary.