Cold Tomatoes Valenciana Food
COLD TOMATO SOUP
The most beautiful tomatoes may not always be the best ones. Often, it's the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
- Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
- Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
- To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 785 milligrams, Sugar 8 grams, TransFat 0 grams
PAELLA VALENCIANA
Make and share this Paella Valenciana recipe from Food.com.
Provided by Salvador Vilchis
Categories One Dish Meal
Time 3h
Yield 30 serving(s)
Number Of Ingredients 20
Steps:
- Apart, boil seafood in plenty water.
- Heat oils in Paella pan over gas or wood fire.
- Fry pork & chicken, remove from pan.
- Fry onions, then fry garlics.
- Fry tomatoes, then green peppers, peas and green beans.
- Add all remaining ingredients, except chorizo, and red peppers.
- Add rice & water from sea food, test for salt.
- Cover with a table cloth, and cook until rice is done.
- Just before finishing cooking time, decorate with peppers & chorizo slices.
- Enjoy with spanish red wine and white rolls on the side.
Nutrition Facts : Calories 854.3, Fat 47.5, SaturatedFat 11.8, Cholesterol 251.5, Sodium 1737.6, Carbohydrate 45.5, Fiber 4.9, Sugar 7.9, Protein 59.4
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