Spanish Recipies

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RECIPE FOR PISTO

• 4 ripe tomatos
• 2 medium sizes onions
• 2 green peppers
• 1 red pepper
• 2 courgettes
• 3 cloves of garlic
• olive oil
• sugar
• salt and pepper

Steps:

1. Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them in to small pieces
2. Peel and slice the onions and garlic
3. Clean and slice the peppers and courgettes
4. Put the olive oil into a frying pan, and gently fry the garlic and onions for a couple of minutes. Add the peppers and turn up the heat a little. Cook for five minutes, stirring all the time.
5. Add the courgette, stir and cook for five more minutes and then add the tomatoes. Cover the pan, and leave to simmer for about 15 minutes.
6. Add a teaspoon of sugar and salt and pepper to taste. Turn up the heat and stir well. If the pisto has too much liquid, let it boil away but keep stirring so that none of the ingredients stick to the bottom.

Basic red gazpacho

Yield: 6 Servings

Ingredients:

• 3 lb Ripe tomatoes roughly -chopped
• 1 Red or yellow bell pepper

Instructions:

-seeded stemmed and -roughly chopped. DO NOT USE -GREEN BELL PEPPER! 2 Pickling (Kirby) cucumbers -peeled and roughly chopped 4 Slices good stale white -bread crusts removed 6 c Cold water 1 lg Or 2 sm cloves garlic -peeled 1/4 c Sherry or good wine vinegar -or to taste 1/2 c Olive oil Salt and freshly ground -black pepper to taste Garlic croutons if desired -for garnish Mince a bit of the tomato pepper and cucumber for garnish and set aside. Soak bread in a cup of the water for 5 minutes then squeeze out excess water. Place bread in a blender or food processor with the remaining tomato pepper cucumber and water garlic and vinegar; process until smooth then add olive oil slowly with machine running. Season to taste with salt and pepper and refrigerate until ready to serve. Before serving check seasoning again and garnish with reserved tomato pepper cucumber and garlic croutons.

Basque garlic soup

Yield: 1 Servings

Ingredients:

• 1 Loaf French bread sliced And allowed to dry out
• 1/4 c Spanish olive oil
• 6 Garlic cloves peeled
• 4 Eggs beaten
• 5 1/2 ts Sweet spanish paprika Water
• 1/4 ts Salt

Instructions:

1. Heat olive oil in dutch oven. Lightly brown garlic cloves.Add sliced bread paprika salt and enough water to cover bread. Simmer for 30 minutes. Whisk beaten eggs into simmering soup. Serve at once.
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