Tomato Gazpacho with Sardines
By Saupiquet
Ingredients
- 2 cans of whole sardines with tomato sauce
- 8 ripe tomatoes
- 1 orange
- ½ cucumber
- ½ yellow pepper
- 1 large onion
- 1 clove of garlic
- 1 tsp of Espelette
- 1 tbsp sherry vinegar
- 1 bunch of chives
- 3/4 cup of parmesan
- 4 slices of brioche
Details
Servings 4
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly
Preparation
Step 1
Peel cucumber, onion, garlic clove and orange. Wash the tomatoes and peppers. Mix everything with salt, olive oil, vinegar and Espelette pepper. Blend in a food processor or blender.
Step 2
Strain and reserve. Before serving, add the sardine sauce to your gazpacho. Pour mixture into chilled soup plates, crumble sardines over top.
Step 3
Sprinkle with Parmesan cheese and chopped chives. Serve with slices of toasted brioche. Really good!
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Chef Tips and Tricks
You're watching: VIDEO: Crispy Zucchini Potato Cakes
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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