First we had gazpacho. It's a cold vegetable soup that supposedly started in the Andalusian region of Spain. So... funny moment... I was trying to push the power off on the blender... and I pushed the "start" button. Gazpacho everywhere. Good times... It's pretty simple, just cut up the veggies, blend, chill. The garnish is optional, but I thought it really added a lot.
I didn't really follow a strict recipe, I just gathered a bunch and made it, so I'll tell you what I did, but you can change it to suit your tastes.
Gazpacho
Serves 4
8 Roma tomatoes, cut into chunks
1 cucumber, peeled and cut into small chunks
1 green pepper, in large pieces
1 onion, minced
2 green onions, chopped
1 garlic clove, minced
2 T. red wine vinegar
3 T. lemon juice (fresh is best)
1 t. dried basil
1/4 c. chopped Italian parsley
1 t. white sugar
Olive Oil
Salt & Pepper
Crushed croutons
5 chives, chopped
In a blender or food processor combine most of tomato, half cucumber, green pepper, half onion, green onions, garlic, vinegar, lemon juice, basil, parsley, sugar, salt, and pepper. Blend until well-combined, but slightly chunky. Add olive oil. Blend. Remove to pitcher and chill for at least an hour.
Garnish:
Use remaining tomato, onion, and cucumber as garnish. Sprinkle sea salt on the tomatoes, drizzle olive oil on onion, and add vinegar to cucumbers. Arrange garnishes on top. Sprinkle croutons and chives on top.
Chicken Paella
serves 6
Olive oil
4 chicken breasts, cut into 2-3 pieces
2 1/2 c. long grain rice
32 oz. chicken stock
1 green pepper, chopped into small pieces
1 red pepper, julienned
1 yellow pepper, julienned
1 onion, minced
2 tomatoes, chopped (peeled if you would like)
1/2 bag of frozen peas
Saffron
1 clove garlic
Italian Parsley, chopped
salt
lemon wedges
Heat oil. Brown chicken. Remove. Set aside.
In same pan, add onion and tomato. Mash. Strain and throw it back into the pan.
Add more oil (3 T). Add green pepper and meat. Stir. Add salt, stock, and rice. Shake pan to be sure entire contents is covered.
Mash saffron, garlic, parsley, and salt together. Sprinkle over rice. Shake pan again.
When broth reduces to half, add the yellow and red peppers and the peas. Cook until broth is absorbed and rice is done (may have to add more water if necessary). Let rest for 5 minutes.
Spain! Try it!
Serve with lemon.
