GAZPACHO OF ZUPPAMIXLEGUMI AND OATS WITH TROPEA ONION RINGS
di Rossella
GAZPACHO (OR COLD TOMATO SOUP, GARLIC AND CRISPY BASIL) WITH OATS – WHITE BEANS – RED ADZUKI BEANS – PEAS – PEELED CHICKPEAS, AND TROPEA ONION RINGS
INGREDIENTS (FOR 4 PEOPLE)
- 500 g of ZuppamiXlegumi e Avena
- 600 g of ripe Piccadilly tomatoes
- 12 basil leaves
- 80 g of peeled and sliced cucumber
- 80 g of red pepper
- 100 g of Tropea spring onion
- 80 ml of extra virgin olive oil
- 30 ml of vinegar
- very cold water as required
- salt, extra virgin olive oil and black pepper to serve
PROCEDURE
- Peel and cut the cucumber into slices and cut the Tropea onion into slices, then immerse the latter in cold water for at least an hour.
- Peel the Piccadilly tomatoes, cutting their skin with the tip of a knife and dipping them into boiling water for a few seconds; then cut them into quarters and remove the seeds.
- Put all ingredients (excluding water, salt and pepper, some spring onion rings and some basil leaves) into the blender (or in a narrow bowl with high sides, if you use an immersion blender), and blend several times, adding water slowly until the desired consistency is achieved. Lastly, add salt if necessary and mix well.
- Store in the fridge for at least two hours (or overnight).
- Rinse the ZuppamiXlegumi e Avena and cook over a low heat for about 60 minutes in plenty of water (3 l), adding the salt at the end of cooking, and add a drizzle of extra virgin olive oil once cooked. Stir and allow to cool to room temperature.
- Then, distribute the gazpacho in 4 bowls, add the ZuppaXlegumi and Avena, and finish with the remaining onion rings, the basil leaves, and a little oil and pepper in each dish.
Author and Photographer of: rossellavenezia.com
Rossella is originally from Marche and Basilicata. She lives in Rome, but often travels around with her suitcase (and camera!) in her hand.
She is an architect, photographer, author and cook and has a special interest in landscapes and the environment.
She loves exploring the bond between food products and their origin and making dishes that bring back memories of her childhood and of the many women in her family who contributed to her passion for cooking.
She has great respect for natural ingredients and firmly believes in the role that cuisine and people play in protecting and preserving the environment in which we live.
She has a passion (which is not actually a secret) for pastry and baking.
She loves writing (as well as reading!) but above all, since she was a child she loves to talk! She talks about her gastronomic adventures and much more in her blog: Vaniglia, storie di cucina.
