Posted on by Myfrenchkitchen

Two tone gazpacho with tomatoes and cucumber, and crunchy salsa.

A gazpacho for summer is a winner with everybody. Why not try a duo with two gazpachos served in one bowl.Its colourful and flacourfull and it is summer in a bowl. Add with that a crunchy salsa and slices of sourdough bread and it can make for a good vegetarian meal.

Recipe:

  • Green: 1 large cucumber
  • 1 large spring onion, white bulb and green stem and green leaves
  • 1 large granny smith apple
  • Half a cup of mint leaves, removed from the stems
  • 1 large green pepper
  • juice of half a lime
  • 2 TBSP of white balsamic vinegar
  • 100ml apple juice (optional)
  • Salt and pepper to taste
  • Red: 4 large tomatoes, skin removed by making a cross at the top, dipping into boiled water for about 5 minutes, rinse under cold water and peel off the skin.
  • 1 large spring onion, only the white bulb
  • Half a cup of basil leaves
  • 1 large red pepper
  • juice of half a lemon
  • 3 TBSP of tomato paste
  • 2 TBSP of balsamic vinegar
  • 100 ml tomato juice juice (optional)
  • Salt and pepper to taste
  • Salsa: Half a red onion diced
  • Half yellow pepper diced
  • Small spring onion
  • 2 slices of bread, cut into cubes and toasted in the oven (optional)
  • Olive oil
  1. Chop and blend all the ingredients for green gazpacho together until liquid. It doesnt have to be velvety smooth.
  2. Season to taste and pour into a jug.
  3. Chop and blend all the ingredients together for the red gazpacho.
  4. Season to taste and pour into a jug.
  5. Dice the ingredients for the salsa and mix. Add the cubes of toasted bread just before serving.
  6. Let the gazpachos and salsa cool in the fridge until serving.
  7. Take the two jugs,(or two ladels), one in each hand and pour the two gazpachos slowly at the same time, left and right, into a bowl until the two liquids meet in the middle.
  8. Add the salsa on top of the line where the two gazpachos meet.
  9. Add the toasted croutons on the salsa.(optional)
  10. Drizzle the bowl with olive oil and sprinkle with milled pepper.
  11. Repeat with three other bowls.
  12. Serve cold with extra bread on the side.

Serves Four as a starter

Pinch of salt:

  • Add some apple juice to the green gazpacho if its too thick to your liking.
  • Add some tomato juice to the red gazpacho if its too thick to your liking.
  • Add some cubed avocado to the salsa.
  • Add some kiwi to the salsa.
  • Add crumbed feta to the salsa.
  • Add 2 kiwis to the green gazpacho instead of the apple.
  • Use shallots in the red gazpacho instead of the green onion bulb.
Posted on by Myfrenchkitchen

Sea bream Ceviche with mango and ginger.

I adore a ceviche in summer. Its cool and fresh and tangy. Its easy and quick and without fuss. An none dancing around a hot stove or oven. And everybody loves it. There are so many variations, play around with fresh, fresh fish and ingredients and create your own ceviche, according to your likes. You need fresh fish and fresh herbs and limes and the rest is up to you.

Recipe:

  • olive oil
  • 2 large spring onions with medium bulb
  • 2 cloves of garlic, cleaned
  • fresh ginger, cleaned
  • 250g sea bream or other delicate white fish
  • 3 green limes
  • 1 lemon
  • Grated rind of one lime
  • 4 TBSP of cold fish stock
  • fresh coriander leaves
  • Half green chilli pepper, seeds removed
  • 1 mango, sliced into cubes
  • Small cucumber, sliced into cubes
  • 1 red onion, halved and sliced.
  • Small edible flowers (optional)
  1. Leche de tigre: Roughly cut the spring onion whites, the garlic, the chilli pepper and the cleaned ginger and add to an electric mixer.
  2. Add the juice of the limes and lemon, the cold fish stock and the grated rind of the lime to the mixture.
  3. Mix it all together until a smooth liquid. Add about 2 TBSP of olive oil.
  4. Clean and dry the fish filets, cut into thin slices and add to a large porcelain bowl.
  5. Pour the leche de tigre over the fish to cover and marinate the fish in the fridge for about 30 minutes to and hour.
  6. Add the cubed mango and cucumber to the fish mixture.
  7. Divide the mixed ceviche between 4 plates.
  8. Spoon over the rest of the marinade(leche de tigre).
  9. Add some sliced green of the spring onion, some chilli pepper rounds without the seeds and some sliced red onion. Drizzle with olive oil.
  10. Lastly, decorate with fresh coriander leaves and one or two small, colourful edible flowers.
  11. Serve cold.

Serves four as a starter

Pinch of salt:

  • Use very fresh fish and keep cold.
  • Leche de tigre – tigers milk…. lime juice, fresh herbs and some fish stock.
  • Skip the fruit and use only the cucumber or use another fruit of your choice.
  • The leche de tigre, or marinade cooks the raw fish.
  • Enjoy