Every time I go to a supermarket, I cannot help but bring at least one copy of each of the free magazines they have on display. It improves my Dutch vocabulary, teaches me grammar structures whilst it helps find the answer to the “what’s for dinner?” question that I ask myself (and anyone with ears) almost daily.
As crazy as it reads, I plan my shopping in accordance with the magazine I got last. Say if I went to the Plus a week ago, next week I will make sure to swing by the Jumbo. If only for a hand of bananas and a magazine.
Reading a book with a toddler literally jumping on and off my lap is rather challenging, but a magazine, we can go through together. My favourite part are the recipes; where a Dutch chef or magazine editor shares interpretations of dishes from around the globe.
With time, I have created my personal ranking based on recipe accuracy. The coop publication ranks first whilst Allerhande takes the last position and here is why.
In one of its more recent editions it portrayed, among other things, refreshing Spanish recipes. Including this version of Gazpacho, a cold tomato soup. I was very curious about knowing all about Spanish cuisine seen with Dutch eyes. I took the time to read every recipe very carefully. And, despite the name of the dish, I could not quite recognize what it was about. Therefore, I would like to benefit from the fact that back-to-school week is going to be one of the hottest weeks of the summer and present you with my recipe of Gazpacho which can be done in a blink of an eye and can respectfully be considered a genuine Andalusian Gazpacho.
Recipe for 4 people
1 kg juice ripe tomatoes
60gr green pepper
1 slice bread (50gr aprox)
1 garlic clove
3 tablespoons olive oil
3 tablespoons white white vinegar
1 teaspoon salt
Rinse tomatoes, green pepper and cucumber
Peel garlic and onion
Cut tomatoes and onion in wedges, green pepper and cucumber in dices and garlic in half or quarters and slice of bread in chunks.
Add all the vegetables in the blender. Once the mix is pureed, add the slice of bread, followed by oil, vinegar and salt.
Taste and add extra salt, oil or vinegar to taste.
Agnès Batllori Benet
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