Summertime and what could be better than a cold, refreshing soup, combining a vigorous amount of seasonal vegetables. This is a variety of the traditional Spanish recipe and as they say in a film – the secret of the good gazpacho lays in the carrot. And in the hot pepper!
Products (for 2):
1 kg ripe tomatoes
1 clove of garlic
1 large carrot
Handful of fresh mint/or basil/
1 hot pepper
1 small courgette
Salt, freshly grounded black pepper
Put the tomatoes in a bowl, boil some water, cover them with it and leave them for a minute. Then pour replace the boiling with cold water. Now you can peel the skin of and cut the tomatoes in large pieces. Put them in a bowl and add the rest of the vegetables, all washed and cut in large pieces. Add the seasonings as well. Blend them all together, but I like it too smooth, just enough to chew on the little piece of vegetable. When ready put it in the fridge for a couple of hours.
Vegan is good and easy!
5-6 leaves of lettuce
300 g beet
2 average tomatoes
1 well filled tbsp of mustard (de Dijon preferably)
2 tbsp olive oil
2 tbsp vinegar (apple preferably)
a handful of fresh basil (or a teaspoon dried)
salt, black pepper
Chop the beet in small cubicles and boil for 10 minutes, rinse it and let it cool. If you prefer it raw, just wash it well and grate it.
Cut the tomatoes, cucumbers and the lettuce in a large bowl, and add the beet.
In a small bowl mix energetically with a spoon the mustard with the oil and the vinegar until a homogeneous substance is obtained. Then add the basil and the rest of the spices and mix again.
Pour the dressing on the chopped vegetables and mix well.
All about this vegan version of a traditional recipe from the Balkans is cooking in a clay pot. It combines all the vegetables available in the summer and is surprisingly easy to make.
3-4 average potatoes
1 large aubergine
1 large courgette
6-7 cloves of garlic
2 average onions
2 average tomatoes
1 tbsp olive oil
4-5 pinches of savory
grounded black pepper, paprika, salt
Wash and chop all the vegetables in large cubicles except the tomatoes (the aubergine first, mix it with some salt and let it rest for 10-15 minutes, until a brownish liquid appears, then wash again). Then add the olive oil to the pot, cover the inside with it and put the vegetables in.
Now grape the tomatoes on top, add the seasonings and mix well. Bake in a non-preheated oven (if you put it in a hot one the pot will crack) for at least 1 hour 30 minutes.
Vegan is good and healthy food!