Pan Con Tomate

I lived off pan con tomato while living in Spain and it brings back SO much nostalgia to me.  

With tomato season and Summer coming to end soon, I suggest grabbing a ripe tomato and making this RIGHT NOW.  It is incurably delicious and fool proof.  My secret is to use a good-quality olive oil and a freshly baked baguette.

ingredients

1- 6" baguette, halved lengthwise

1 garlic clove, peeled

2 Tablespoons of Extra Virgin Olive Oil 

1 large tomato, ripe 

1 teaspoon of fresh parsley, roughly chopped 

Sea Salt 

preparation 

Toast or grill baguette until golden brown, about 6 minutes. Rub the clove of garlic on the surface of the bread and drizzle or brush on the olive oil. 

Using a box grater over a bowl, grate the tomato on the largest holes. Discard skin or do as I, eat it. 

Spoon the grated tomato onto the toasted baguette and sprinkle with parsley and sea salt.  Enjoy! 

 

Gazpacho

Chicago is having a heat wave right now. 100 degree weather. ¡Hace Calor!  The scorching summer temperature reminds my husband and I of when we lived and studied abroad in Sevilla, Spain.  Last night, I suggested why don't we revive our Andalusian summer memories with a Tapas Tuesday dinner.  Gazpacho is a chilled and raw soup, refreshing, colorful, and flavor packed. Why not cool down with some ice cold gazpacho?  I love making home made soups. They are good for you and nourishing. Gazpacho is simple to make, the ingredients don't break the bank and it requires no cooking! It is a fool proof recipe assuming you know how to turn on your blender! You can garnish with croutons or finely chopped cucumber, onions and peppers. 

ingredients

1 package of  Trader Joe's mini heirloom tomatoes (that's what I had on hand) or 4 ripe tomatoes 

1 onion, chopped

1/2 green pepper, seeded and chopped

1/2 red pepper, seeded and chopped
2 Persian cucumbers, peeled and chopped (that's what I had on hand)
    or 1/2 cucumber, peeled and chopped
3-4 garlic cloves, peeled
1-2 Tablespoons of Sherry Vinegar
1-2 Tablespoons of Olive Oil 
Sea Salt
Fresh ground pepper


preparation 


Place all ingredients in a blender and pulse until well blended.  Serve cold. Garnish with bread/croutons or finely chopped cucumber, onions and peppers.