The Cool Cooking Challenge

Cooking Challenge:

Cool - yummy gazpacho

Initially we thought that the "Cool" challenge was perfectly time- the 40 degree days of last week were perfect inspiration for a cooling meal- and the family picnic planned for Saturday was the perfect opportunity to serve up some cool dishes.

Well, as it so often does, Melbourne turned the cool itself and our picnic was held ona 23 degree day with intermittent rain- despite this, we soldiered on and had a lovely day...my cool recipes went down a treat!

Again, I used Charmaine Solomon- I just love her recipes- and actually doing this challenge, I'm realising I don't have that many cookbooks- I may have to buy some more to add variety- or start using my Gourmet Travellers for the challenge- hope nobody minds!

Anyway, the dishes I selected were a gazpacho and a strawberry soup.

Both these dishes demand the best and tastiest ingredients, but if you choose good strawberries and good tomatoes, you will be richly rewarded, both recipes are delicious!

Gazpacho

Ingredients

1 kg ripe tomatoes

2 green cucumbers, peeled, seeded and diced

2 small onions, peeled and finely chopped

1 green and 1 red capsicum, finely chopped

1 tsp finely chopped garlic

1 cup fine white breadcrumbs made from crusty bread

3 cups cold water

3 tbsp red wine vinegar

3 tbsp olive oil

tsp salt (or to taste)

1 tsp sugar

3 hard-boiled eggs

olive oil spray to fry croutons

1 cup finely diced bread

Put aside 1 cup of the tomatoes diced, 1 cup of cucumber and half the chopped onion and capsicum for garnish.

Peel, seed and chop the remaining tomatoes. Combine in a food processor with the remaining cucumber, capsicum onions plus the garlic and the breadcrumbs and process till smooth.

Turn into a bowl and mix in the water, vinegar, olive oil and seasonings. Taste the mixture and add sugar if necessary.

Dice the eggs and put in another garnish bowl.

Use some olive oil spray in a pan, and lightly fry the diced bread until golden (we used a mix of white and black rye bread to add interest) and put in a bowl. Drain on absorbent paper.

Serve soup with all the different garnishes.