Category Archives: tomato

beetroot gazpacho

A dish for a late summer day with an autumnal note provided by the beetroot, creating a beautifully red gazpacho. Fast and easy.

2 beetroots (about 500 grs)
8 tomatoes
1/2 onion
1/2 salad cucumber
1/2 red bell pepper
1 garlic
50ml red wine or sherry vinegar
100 ml olive oil
dash of Tabasco (optional)
salt, pepper

horseradish, freshly grated
Crème fraîche
Smoked trout or caviar

Boil the beets, unpeeled, in salted water until soft but firm, about 20-30 Minutes, depending on size. In the meantime, de-seed the tomatoes, peel the cucumber. Peel the boiled beet, roughly chop all vegetables and blend in a food processor. Reserve some beet cubes for the garnish. Add vinegar, olive oil, Tabasco, olive oil & pepper. Add some boiling water from the beets if the texture is too thick. Garnish with Crème fraîche, beet cubes, trout, fleur de sel and lots of freshly grated horseradish.

Serve slightly warm or cold.

The horseradish can be mixed with an equal amount of a grated sour apple.

Adapted from: Die ZEIT Magazin

french beans with tomatoes

a good bunch of green french beans or runners
2 tb olive oil
1 clove garlic, halved
1 clove garlic, minced
3 tomatoes, skinned and chopped
chopped parsley

Blanch beans in salted water about 5 mins or until done.

Heat oil in a heavy pan, fry first garlic clove gently until golden and discard. Add beans and second minced clove, cook briefly and add tomatoes. Cook until tomatoes are sticky and coating the beans. Season and add parsly to taste.

Elizabeth David at her essential best. The beans ought to be overcooked mush, but the tomatoes seem to amost pickle them and enfuse them with sweet flavour.