Gazpacho, leek soup and salmon

Gazpacho, leek soup and salmon

A pleasant meal that includes both a cold and warm soup; as well as salmon and ball of rice.

Gazpacho

This recipe was inspired by this;

Six tomatoes, one peeled cucumber and a quarter of an onion, one long red pepper (not hot), salt and pepper, quarter cup of olive oil, a few dashes of red wine vinegar, two cloves of garlic. Cut these up into chunks and add to a blender.

Blend until smooth. You can push this through a filter to end up with a smooth soup. Place in fridge. Add salt and pepper to taste and serve with chopped cucumber, tiny bit of chopped hot pepper, avocado skewers and dash of olive oil. You can also serve with croutons.

Potato leek soup (vishyssoise)

Inspired by this recipe.

Boil four peeled potatoes that have been cut in half. Set aside.

One or two whole leeks, chop off the end and top and cut across and then into half rings, add into a large pot with dash of salt and pepper and half a stick of butter (50gr). After five minutes on medium heat; add three cups of chicken broth and add back the potatoes; then blend in blender until smooth and return to heat; then add 1 cup of heavy cream and two cloves crushed garlic. Serve with finely chopped chives and cracked pepper on top. Can be served warm or cold.

Salmon

Half a side of salmon, skin on. Salt the salmon and place in a glass tray with olive oil brushed on both sides. Lather with honey, teriyaki, dash of soy and tamari and three cloves crushed garlic, and chopped scallion. Place in oven at 200 C until cooked through (15 minutes approx.).  Serve with rice.

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