I have invited my Dutch friend and her visiting parents over for the World Cup between Holland and Spain. Interestingly, this morning I again thought of calling an old colleague from Spain, to introduce to this Dutch girl friend. Over the years I tried to match them but neither one was cooperative enough… both were dating other people.
So for this afternoon, I am chilling Gazpacho and a bowl of Spagetti-Squash Salad.
[I was introduced to spagetti-squash by the mother of my Dutch friend, 18 years ago; and my friend from South Spain wrote me my favorite recipe for Gazpacho. I am hoping for nice match(es) today.] goed eten/ disfrutar de estos platos:
Gazpacho (for 6)
2 large cucumbers (I prefer using the English ones, the kind we use for maast o khiar – firm with no seeds): peeles and chopped
1-1/2 cups fresh ripe tomatoes, chopped onions and parsley mixed salsa-style
1 cup vegetarian broth (or chicken broth)
1 cup vegetable juice cocktail
1 tbsp. (or to taste) hot pepper sauce (I prefer Mexican or Persian fresh green peppers, finely chopped)
2 medium ripe tomatoes chopped
1 bunch fresh basil (to taste)
You can puree the ingredients. I prefer my cold soup chuncky. Refrigerate 15 mins. Ladle into cups, add crumbles of feta cheese and a basil leaf on top of the individual bowls. It’s perfect for a hot summer day.
Spagetti-Squash Salad (for 6)
One large bright yellow spagetti-squash, cooked in 2 glasses of boild water with lid on, cooled. Fork out the spagetti-like flesh in a large bowl. Let cool.
Brown mushrooms, about a dozen, sliced, saute’d with:
1 big chopped onion (less dark than our piyaz daagh)
1 cup tomatoe sauce OR fresh ripe tomatoes
1 tbsp. crushed Garlic (to taste)
Salt and Pepper to taste
I cup Dutch Gouda cheese
You can caramelize the onions, in sugar and vinegar. OR sautee choped onions and sliced mushrooms (separately), let simmer with tomatos or sauce. I use one pan to saute: onions, mushrooms and garlic – in that order. Then add tomatoes or sauce, salt & pepper.
Mix sauce to squash. Let sit in room temparature. Ganish with pieces of Gouda. You can serve hot, room temp or cold.
