LimitedEditionEssex37
Chilled tomato soup
(gazpacho Andaluz)
Ingredients
100ml olive oil
50ml red wine vinegar
3 cloves garlic, chopped
1 tbsp salt
1/4 tsp ground cumin
1/8 tsp Tabasco sauce
4 large ripe tomatoes, sliced
900g tinned plum tomatoes
1 green pepper, sliced
1 cucumber, sliced
1/2 onion, sliced
Ice cubes
Chopped tomatoes, to garnish
Croutons, to garnish
Hard-boiled eggs, diced, to garnish
Serves 8 as a starter
Combine the olive oil, vinegar,
garlic, salt, cumin and Tabasco
sauce in a food processor with
half of the vegetables and reduce
to a puree.
Transfer the soup mixture to a
large bowl. Blend the remaining
vegetables and add to the soup.
Add ice cubes (or water) to taste,
and additional salt if necessary.
Refrigerate until very cool, or
overnight. Before serving, garnish
the gazpacho with the chopped
tomatoes, croutons and diced
hard-boiled eggs.
Paella with chicken,
courgettes and
rosemary (paella de
pollo, calabacines y
romero)
Ingredients
175ml olive oil
1.4kg chicken breasts, boned and
cut into pieces
1 large onion, chopped
5 cloves garlic, minced
1 large green pepper, chopped
75ml dry sherry
325g paella rice
650ml chicken stock
1/4 tsp saffron
1/4 tsp turmeric
3 tbsp chopped fresh rosemary
3 large courgettes, cut into 4cm
strips
Salt and freshly-ground black
pepper
Serves 6 (8-10 as a starter)
Heat 50ml of the oil in a paella
pan.Add the chicken and cook
until done and browned on all
sides. Set aside.
Clean the pan and heat the
remaining olive oil over medium
heat.Add the onion and cook for
five minutes.Add the garlic and
green pepper and cook for three
minutes.Add the sherry and cook
for a further minute. Pour in the
rice and saute for five minutes.
Mix in the stock, saffron, turmeric,
browned chicken and one-and-a-
half tablespoons of the rosemary
and cook for 15 minutes.
Sprinkle in the remaining
rosemary and stir.Arrange the
courgettes over the rice, cover
and cook for a further 10 minutes
Cool snack � gazpacho Andaluz, whose main ingredients are
with tomatoes, peppers and garlic
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