As I have been limited by the available publishing space, here is the follow-up to my recipe—it's nothing without the following serving instructions. On the side in separate bowls for self-service: Small diced green bell pepper - Small diced red bell pepper - Small diced yellow bell pepper; Small diced cucumber; Quartered sun-ripened organic red cherry or grape tomatoes; Quartered sun-ripened organic yellow cherry or grape tomatoes. (All above ingredients must be chilled and served at the last minute.) Small cubes of loaf stale French bread lightly pan-browned in olive oil - Ice cubes to be stirred in slightly to dilute the soup plate (refreshing and a nice visual effect) – And a carafe of olive oil. I recommend the Catalan Estornell; widely available in the U.S.A., the label has a starling bird on it – it's made from Arbequinas, a mild, sweet olive variety, though climate, altitude, weather conditions, and lots of other factors determine the flavor - or the Andalucian family's four groves, around Baena, in the Cordoba province, production of Núñez de Prado Flor de Aceite, their numbered bottles are available at Dean and Deluca; both these first cold-pressing organic extra virgin oils are pricey though not insanely so, but in my opinion are the best table (not for cooking) Spanish olive oils. ! Buen apetito! J.P.G. The recipe makes 8 cups of soup (7 servings).
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