food
Keeping Cool In the Kitchen THERE ARE SO MANY GREAT THINGS ABOUT SUMMER, BUT FOR MOST OF US, PUTTING A HOT OVEN ON WHEN IT’S 35 DEGREES OUTSIDE IS NOT ONE OF THEM!
Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you By Beli n
da Prin ce
www.chateaumareuil.com
Tomato Gazpacho Soup
Few drops of Tabasco or other chilli sauce 150ml tomato juice Salt & pepper for seasoning Method 1.
Put the tomatoes into a large shallow dish and scatter the onions, lemon zest and chopped basil on top.
2.
Blend together the oil, vinegar, 1 garlic clove, sugar, vodka, Worcestershire sauce and Tabasco and season to taste. Pour over the tomatoes, cover and leave to marinate for 2 hours at room temperature.
3.
Whiz the tomato salad and tomato juice together in a food processor or blender until very smooth. Transfer to a bowl and leave to chill in the fridge for at least an hour.
Ingredients (Serves 4) 700g ripe tomatoes, sliced 6 salad onions, trimmed and finely chopped ½ lemon, zested 2 tbsp basil, freshly chopped 125ml olive oil, extra virgin, if possible 2 tbsp balsamic vinegar 2-3 garlic cloves Pinch of sugar 60ml chilled vodka* 1 tbsp Worcestershire sauce
12 etcetera
Serve with a garnish of your choice.
Subscribe to the Chateau Mareuil channel on YouTube
