Tomato Bruschetta:
Ingredients you will need:
A few slices of farm style bread (or French loaf)
Garlic cloves, halved (2 or 3 will be fine unless you enjoy a strong garlic taste)
Plum tomatoes, peeled and diced
Olive oil
Salt and pepper
Fresh basil leaves for garnishing
Method:
Turn your grill on and lightly toast the slices of bread on both sides. Remove the slices and rub each piece with a half a clove of garlic before returning them to the grill for a few seconds.
Once the bruchetta is ready divide the diced tomato among the toasts. Add a sprinkle of salt and pepper and drizzle a little bit of olive oil over the mix. Place a fresh basil leaf or tow on top and enjoy.
If you like you can add a bit of diced onion to the tomatoes or even a bit of chilli.
Avo and Almond Soup:
Ingredients you will need:
Around 600ml water
An onion, finely chopped
A stick or two of celery, finely chopped
A carrot, grated
A few garlic cloves (again this depends on how strong you prefer the garlic to be), chopped or crushed
A bay leaf
100 grams ground almonds
2 ripe avos (or 450grams total weight)
Some lemon juice
Olive oil
Fresh chives for garnishing
Method:
Put the water in a pot on the boil and add the onion, celery, carrot, garlic, bay leaf and salt. When the liquid begins to boil, turn down the heat and allow the broth to simmer, covered, for around half an hour.
Check to see if the vegetables are tender before you remove it. Strain the mixture and keep the liquid and the vegetables separate. Remove and throw away the bay leaf.
Use a food processor or blender to break up the vegetables before adding the almonds. If necessary you can add a small amount of the liquid. The mixture should become a smooth puree. Then add the remaining liquid and stir it all in. put the mixture into a bowl, cover it and place in the fridge until cold.
Half the avos and scoop them into the food processor. Add the soup from the fridge and process it all into a smooth puree. If you want your soup to be a bit thinner add a few spoonfuls of water.
Add a few teaspoons of lemon juice and salt and peep to taste. Serve in chilled bowls with a drizzle of olive oil on top and some fresh chives for garnishing.
Bon appetite!
Jade Scully is a copywriter excited about writing copy and stories, blogging about the world and editing. She currently and regularly publishes her stories on a number of blogs. Jade loves animals and hopes to begin writing copy for the animal rescue charity TEARS as her contribution to the cause.
