Peppers salad becomes gazpacho
Elegant metamorphosis: peppers salad is gazpacho.
In the summer we love Moroccan / Spanish inspired dishes (just the scent of the preparation brings these countries into the kitchen) and so I made u.a. for a dinner party my red peppers / orange salad. Grill 3 red peppers until skin is black, peel off (NOT under running water, catch the liquid that spills out of the pods in a bowl and use!) Cut into long strips, then quartered tomatoes, 1 large orange, peeled, whites off cut into segments, 1 onion, cut into very thin strips and drape a handful of pitted green olives nicely on a salad plate.
The salad dressing makes it then: briefly dry the cumin dry (important!) With 1 clove of garlic and coarse sea salt mortar, olive oil and stir everything into a paste. To taste add lemon juice until it is sufficient as a salad dressing, pour over the salad and sprinkle with fresh green cilantro (just peel leaves, it will be slightly mushy when chopped and it looks prettier). The smell of cumin with coriander is fantastic.
Alas - as always, had done a lot too much and decided the rest, as he was including salad dressing in the blender to give. A few turbo hours away, I had a fantastic, deep orange / red creamy soup - which tasted great. It's best eaten ice-cold as a summer soup - served with an ice cube, chopped red pepper and finely chopped fresh herbs in the cocktail glass so the color can be admired - refreshing, 0 calories and a feast for the eyes!
