Monday 28 August 2017

From Spade to Plate: 28th August Gazpachio, bean salad and poached pears

Coming back from holiday and 10 days of no harvest the garden is full of goodies that need immediate attention.

Constanza, Serolta, maria Jose and June picking sunflowers

The tomatoes have started to show signs of blight so will be harvested immediately and turned into soups, sauces, cakes and will be dried.
Where are the tomatoes?

yellow pear and cherry tomatoes for the soup

Today we will make a Gazpachio as it is lovely and warm outside, a perfect cold soup for a hot day.

1kg tomatoes
1 red pepper
1 green pepper
1 cucumber
2 garlic cloves
100ml olive oil
2 tblsp balsamic vinegar
pepper and salt

Maria Jose dishing up the Gazpacho
Cut the vegetables roughly and put in fruit processor together with the oil and vinegar.  Puree until very smooth if too thin add some bread crumbs. Add salt and pepper to taste.

Top with finely chopped cucumber, yellow tomatoes and basil.

The beans that we sowed a few weeks ago are ready for harvest and we will turn them into a warm bean salad à la Jamie Oliver.

As a desert we will have poached pears with chocolate ice cream and a splash of blackberry cordial
To make the syrup I use 1 liter of water to 250gr sugar and  a vanilla pod.
June picking her pear for the dessert

Sharing our meal together

A bag of eating apples appeared on my doorstep this morning, so we will turn them into some nice nibbles, Personally I will dry them in the sun the next few days

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