what's better than enjoying a cool dish with crusty garlic bread and spanish wine on a summer's night // broil 4 halved tomatoes with a dusting of cayenne pepper until nearly black. allow to cool. seed and skin 1 large cucumber and chop roughly. finely chop garlic, about two full tablespoons. dice 2 green bell peppers, 1 large ripe yellow-orange heirloom tomato, 1 shallot. add vegetables along with a 1/4 cup olive oil, 1 cup veggie stock, a couple dashes of chili powder, fresh basil, and salt & pepper liberally. puree in blender until smooth. pour into pre chilled bowls. top with sliced avocado and finely chopped cilantro.
accompany with thick cut bruschetta and thinly sliced nectarine. red wine and voila. like taking a stroll through an andalucian countryside village. an all original with the iberian peninsula in mind. i made two batches so i'll have plenty for the week...
what's better than enjoying a cool dish with crusty garlic bread and spanish wine on a summer's night // broil 4 halved tomatoes with a dusting of cayenne pepper until nearly black. allow to cool. seed and skin 1 large cucumber and chop roughly. finely chop garlic, about two full tablespoons. dice 2 green bell peppers, 1 large ripe yellow-orange heirloom tomato, 1 shallot. add vegetables along with a 1/4 cup olive oil, 1 cup veggie stock, a couple dashes of chili powder, fresh basil, and salt & pepper liberally. puree in blender until smooth. pour into pre chilled bowls. top with sliced avocado and finely chopped cilantro. 
accompany with thick cut bruschetta and thinly sliced nectarine. red wine and voila. like taking a stroll through an andalucian countryside village. an all original with the iberian peninsula in mind. i made two batches so i'll have plenty for the week...
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