It's been a while since I've written on this blog and to be honest that's because I've gotten a lot better at cooking and people that know how to cook aren't funny they're just annoyingly impressive. Plus people aren't interested in sub par cooks, they're only interested in Jamie Olivers (but that's probably because he's a cute brit and a gardener.
Still, this blog has kind of done for me what it was meant to do- it got me into cooking and I learn lots about cooking every single time I make something. Now that I'll be moving out again soon there'll be plenty of time for more recipes.
Lately I've been making lots of things with tomatoes. I don't really understand people who don't like tomatoes. It's like saying they don't like wine, or dark chocolate, or The Beatles. I can't think of a single food that doesn't taste better by adding either tomatoes or ketchup.
Here's a really tasty gazpacho recipe that actually works every time, probably because it involves no cooking at all.
Serves 1 (I'm finally getting the hang of cooking for one!!!)
You will need:
2 small tomatoes diced
1 cucumber diced
half a carrot diced
1/4 of a red and yellow pepper
1/4 purple onion diced
1/8 of a jalapeno pepper- not deseeded if you like spicy! and finely chopped
tiny handful of chili flakes
salt and pepper to taste
some chopped cilantro
1-2 cloves garlic
1/2 an avocado chopped
3 capfuls of clamato juice (or more depending on how soupy you want it- I like mine to be more like a salad than a soup
juice of 1/2 a lemon
Finely dice all your veggies and toss them in a bowl. Do not put through the blender!! This completely ruins a perfectly delicious salad- it turns all the crisp vegetables into a pile of soggy, unidentifiable $%*t.
Squeeze the lemon juice over the salad and add the clamato juice. You don't really need to put any salt on after this unless you're a cryer and feel salt deficient. Clamato juice is already super salty.
And that's it! Eat up!
