As summer is finally approaching, refreshing dishes made with fresh vegetables are the best choice. This cold tomato soup is perfect for this time of year and requires almost no cooking! It is savoury and invigorating. You can even serve as an aperitif in littles verrines, decorated with a bit of creamy goat cheese and fragrant basil leaves.
For approximately 12 verrines:
650 gr tomatoes
400 gr cucumber
1 cup tomato juice
¼ cup of extra-virgin olive oil
2 TSP of lemon juice
1 small red onion
Handful of basil leaves
150 gr creamy goat cheese
3 basil leaves
Small basil leaves to decorate the verrines
Wash the tomatoes. Using a knife, cut a cross on the bottom of each. Plunge the tomatoes in boiling water for one minute. Drain and peel the tomatoes; cut them in two and remove the seeds, then cut them into further pieces.
Wash and peel both cucumber and onion, cut them into pieces.
Whisk in a mixer for about 3 minutes: tomatoes, cucumber, tomato juice, extra virgin olive oil, lemon juice, onion and a few basil leaves until a cream is obtained.
Set aside in the refrigerator until serving time.
Serve in the verrines, decorating with a small spoonful of goat cheese containing chopped basil. Finally, top with one whole basil leaf.
You may serve some diced vegetables on top of the goat cheese, such as cherry tomatoes, green beans, avocado or thinly sliced radish.
This recipe is elegant and exquisite, yet simple and easy to prepare.
For 4 persons
350 grams of swordfish
1 garlic clove
30 grams of pistachios, shell removed and peeled*
4 TSP of extra-virgin olive oil
Zest of 1 biological lemon, finely grated
320 grams of pasta, such as penne or fusilli
Grill the swordfish for 3 minutes in a well heated pan. Cut it into small cubes, maximum 1 centimeter per side.
Chop garlic and pistachios.
Heat the olive oil in a pan at mid-temperature. Add garlic and pistachios and cook for few minutes, stirring from time to time. Add the swordfish, stir well for 2-3 more minutes. Set aside.
Cook the pasta in boiling water with salt. Drain and reserve one glass of the pasta boiling water. Heat the pan with the swordfish for 1 minute and add the pasta, tossing until the sauce coats the pasta – it should take 1 minute- if necessary, add the reserved pasta boiling water.
Add the lemon zest.
(*) To peel pistachios, place them for 1 minute in boiling water. Drain and then dry them with a clean towel. Gently squeeze the pistachios to remove the skin. Toast them for 5 minutes in a pan at mid-temperature, tossing continuously to avoid burning.
Home-made pesto is incomparable with the one you can buy in shops. It is prepared with simple and genuine ingredients, and its taste and aroma will be enchanting. It can be quickly and easily prepared with an electric blender.
For 4 persons
50 grams of basil leaves, possibly small and biological
1 garlic clove
5-6 TSP extra-virgin olive oil
50 grams of parmesan and dry pecorino cheese
3 TSP pinenuts
320 grams of pasta (trofie or linguine)
Gently wash and dry the basil leaves. Put them in the bowl of a blender, add the garlic clove, peeled, cheese in small pieces, pine-nuts and the extra virgin olive oil. Blend till you obtain a thick cream.
Cook the pasta in boiling water with salt. Put the pesto cream in a bowl that can contain the pasta, and make it thinner by adding few TSP of the pasta boiling water, till obtaining a creamy sauce. Drain the pasta, add it to the pesto, mix and serve.
You can name it risotto or couscous. It is a raw food recipe. I prefer to call it couscous – but name it the way you prefer, it’s good, light and easy to prepare: no cooking involved! Just chopping vegetables! The cauliflower, chopped, becomes more tasteful thanks to the other ingredients, simple and wholesome such as extra virgin olive oil.
For 4 persons
1 small cauliflower
1 celery ribs
1 small courgette
½ red or yellow pepper
15 pitted black olives
1 TSP capers, rinsed
5 sun-dried tomatoes
4 TSP extra virgin olive oil
4 TSP lemon juice
1 TSP parsley, chopped
1 TSP subflower seeds
Wash and dry the cauliflower florets. Put them into the food processor and mix till the cauliflower gets the consistence of couscous. Place in a bowl.
Cut in small pieces, maximum half cm side, carrot, celery, courgette and pepper. Chop olives, capers and sun-dried tomatoes.
Add vegetables to the cauliflower mix, season with extra virgin olive oil, salt, lemon juice, parsely. Mix well.
Toast in a pan on medium heat the sunflower seeds, stir continuously to avoid burning. Add the seeds to the cauliflower and mix.
Serve immediately or keep in the fridge until serving.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.