夏日番茄汤冷汤

材料
白葡萄酒醋1大匙
白面包30克,撕成小块
红灯笼椒1个,去籽切丁
青瓜½根,去皮切块
带枝大型番茄300克,切半去籽
樱桃番茄150克,另备6个装饰用
红辣椒½根,去籽四切4瓣
红洋葱½个,去皮切丁
蒜头1瓣,去皮
新鲜百里香1把,切碎
冰块100克
辣椒酱少许(可选)
精纯初榨橄榄油2小匙,装饰用
烤硬的土司适量(可选)

做法
1 在小碗中把醋、50毫升冷水和½小匙盐混合均匀,加入面包浸泡。
2 等待的时候把红灯笼椒、大部分青瓜、番茄、樱桃番茄、辣椒、洋葱、大部分百里香和蒜头放进搅拌机,然后加入泡软面包、冰块和辣椒酱(可选),一起搅打至柔滑。如果你喜欢口感更有颗粒感,可以只是稍微搅拌一下。根据口味调味,倒进2个碗中。
3 把装饰用的樱桃番茄切碎,撒在汤上,撒上剩余的百里香和青瓜,滴上橄榄油,撒上黑胡椒。可以搭烤硬的土司享用。
4 你可以把汤倒进可冷冻的容器,冷冻状态下储存1-3个月。享用前在冷藏室中放置过夜,确保完全解冻,根据需要加入少许清水即可。

Summer Gazpacho

Ingredients
1 tbsp white wine vinegar
30g white bread, torn into pieces
1 red pepper, seeded and diced
½ cucumber, peeled and cut into chunks
300g large tomatoes on the vine, halved and seeded
150g mixed baby tomatoes, plus 6 extra to serve
½ red chilli, seeded and quartered
½ red onion, peeled and diced
1 small garlic clove, peeled
handful fresh thyme leaves, chopped
100g ice cubes
few drops Tabasco (optional)
2 tsp extra-virgin olive oil, to serve
crusty bread, to serve (optional)

Method
1 In a small bowl, mix vinegar with 50ml cold water and ½ tsp salt. Put bread in vinegar mix to soak.
2 Meanwhile, put pepper, most of cucumber, large and baby vine tomatoes, chilli, onion, garlic and most of thyme leaves in a blender. Add soaked bread, ice and Tabasco (if using) and blend until smooth. If you prefer a chunkier soup, blitz briefly in a food processor. Season to taste. Divide between 2 bowls.
3 Chop 6 remaining baby tomatoes and scatter over soup. Top with the remaining chopped thyme and cucumber, a drizzle of olive oil and a grinding of black pepper. Serve with crusty bread, if you like.
4 You are able to store soup in a freezer-safe container and freeze for up to 1-3 months. To serve, defrost thoroughly in the chiller overnight and add a splash of water to loosen, if necessary.

食谱提供
Tesco

番茄在意大利餐中是不可或缺的灵魂元素,有的人直接生吃也能接受,甚至还曾因1893年美国关税法而引起一个有趣的小争议,到底它是蔬菜还是水果?
人们公认大型的番茄属于蔬菜,而且烹煮后产生的茄红素和油脂一起吸收更加营养,亚洲烹饪中常见用番茄做的冷盘,而西餐中使用番茄的就更多了,从意面到比萨都少不了它的存在。
本期来分享番茄做的美味西餐料理,简单几个步骤就能为餐桌增色!
TEXT 若昕 PHOTOS Tesco