Saturday, July 11, 2015

Gazpacho and Corn

Sunday 5 July
As well as being etymologically fascinating, gazpacho is a wonderful summer soup, especially if you got local tomatoes and cucumbers (and corn, below) from the Farmers' Market, as we did. 

We whipped up a batch from Fino's recipe in the morning, so it would have time to meld its flavors in the fridge (gazpacho is just about the only tomato dish you really ought to refrigerate). 

As a second course, we managed to detach Dora from the bag of corn (for whose tasty leaves she passed up a whole raw chicken), and boiled up four ears: two of butter and sugar, and two of silver queen.  
You can't beat the first local corn of summer, on the cob, with plain old butter and salt.

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