Arbutus Λονδίνο

Έχοντας επισκεφθεί το εστιατόριο τον προηγούμενο Νοέμβριο, δηλώνω με κάθε ειλικρίνεια ότι αυτό δεν είναι απλά το πιο mouthwatering newsletter που έχω λάβει, αλλά μια ξεκάθαρη πρόσκληση - πειρασμός στον οποίο ανυπομονώ να παραδοθώ με την πρώτη ευκαιρία! ENJOY...





July 13, 2011
Arbutus Restaurant Group

Arbutus Restaurant Group
Welcome to the Arbutus Group Summer Newsletter
As we are moving further into the summer months with the promise or hope of soaring temperatures, why not try Anthony’s recipe for chilled Gazpacho. We've also put together a great offer for you and your friends and family to enjoy this July.
Chilled plum tomato gazpacho, Andalusian style
Arbutus Restaurant Group
This soup is so easy to make. I peel the peppers for the garnish with a potato peeler to make them more digestible, or you can even roast them and peel them, or use more piquillo peppers. Piquillo peppers are small tangy peppers from Navarre in northern Spain. They are roasted in open fires then peeled by hand and packed in their own tasty juices.

THE RECIPE
Blend the tomato, piquillo peppers with their juices, cucumber, celery, vinegar, Worcestershire sauce, oil and bread together with Tabasco and salt to taste, until smooth and creamy. Pass through a fine sieve until the consistency of double cream. If you like, you can repeat the sieving several times for a very refined soup. Adjust the seasoning with more vinegar, Tabasco and sauce if necessary. Chill.
Make the crôutons by toasting the slices of bread, then drizzling them with olive oil afterwards and cutting them into 5mm cubes.
When the soup is well chilled, serve scattered with the garnishes and crôutons. A refreshing glass of Albariño, Condes de Albarei, Galicia makes a perfect accompaniment, also available in our three restaurants.
FOR THE GAZPACHO
1.5kg plum tomatoes
400g tin or bottle of piquillo peppers
1 cucumber
1 celery stalk
4 tbsp red wine vinegar
4 tbsp Worcestershire sauce
200ml good-quality extra-virgin olive oil
2 slices of bread
Few splashes of Tabasco sauce
Salt
FOR THE CRÔUTONS
2 thick slices of white bread
Olive oil for drizzling
FOR THE GARNISH
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
¼ cucumber, peeled and diced
1 small red onion, diced
1 small bunch of mint, leaves torn
1 small bunch of basil, leaves torn
Olive oil

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