Monday 30 September
This Spanish-style dinner came out
of the find of a single chorizo sausage in the freezer. Result: Spanish potato salad, made with red
onion, red and yellow pepper, and Yukon golds, all on the same day, so it could marinate nicely and not need refrigeration.
As there was only one chorizo,
Barbara decided to beef up the meal with a gazpacho
adapted from Fino restaurant's book by Sam and Eddie Hart, Modern Spanish Cooking.
Whiz up 2 garlic cloves with some
salt in your robo-coupe or blender. Cut
up and add the whites of 2 scallions, 4 nice ripe tomatoes, and a big pickling
cuke, de-seeded. Whiz all that up until
it's puréed. Drizzle in 2-3 Tbsp. of
good olive oil while the blender is running, then add 1-2 Tbsp. sherry vinegar. Taste, add salt and pepper, and refrigerate
for at least 2 hours.
Dice up fine a third of a yellow
and/or a green bell pepper, a small deseeded pickling cuke, and the greens of
the scallions. Set aside.
When the soup is cold and you're
panting with hunger, taste to adjust seasoning, pour into bowls, then sprinkle
on the diced vegetables to serve.
We had our soup first, our potato
salad second, and sighed with happiness.
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