Gazpacho - cold for the hot weather
always served cold, so it is a most refreshing soup for the
coming hot days. This recipe is particularly simple, as it
uses canned tomato juice, rather than having to process
tomatoes in the blender. You will still need a blender to
prepare this soup, but do not over blend. The soup should
have a thick consistency. You can also substitute red and
yellow bell peppers for green if you wish.
Ingredients Serves 4
Cucumber peeled and chopped
Green bell pepper cored and chopped 1
Using the blender, first chop up the garlic, then add the
cucumber and bell peppers (capsicum), adding tomato juice as
needed to liquefy. Finally add the rest of the juice. If you
want elegance, press through a sieve. If you're going for
heartiness, just leave it the way it is. Mix in the olive oil
and vinegar. Now refrigerate overnight.
When ready to serve, pour into bowls and garnish with salad
vegetables as you see fit: minced or notched and sliced
cucumber; thin green bell pepper slices; chopped coriander and
This is a
typical stir-fry, and the secret is to cook everything
quickly and lightly. Prawns in particular do not do well
when overcooked. Be sure to mix the corn flour thoroughly so
no lumps are left. Some chefs will add the tomato into the
final stir-fry, but I believe it is better to leave out and
arrange the fresh tomato around the prawns and sauce just
Ingredients Serves 4
Shelled de-veined prawn 300 gm
Ginger, finely chopped 1
Garlic, finely chopped
Shallot, finely chopped 2 tbspns
Rice wine or Sherry
In a bowl place the ketchup and corn flour, adding the water and
stirring until smooth.
Heat the oil in the wok and when hot add the ginger, garlic and
shallot and quickly stir-fry. After one minute add the prawns
and continue quick stir-frying for another two minutes.
Reduce the heat and add the rice wine or sherry, the chilli
sauce and the ketchup and corn flour mixture, stirring
constantly until the mixture thickens.
Place on a large platter with the tomato quarters arranged
around the outside. Serve with steamed rice.
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