The European Schools Newspaper Summer issue | Page 5

THE EUROPEAN SCHOOLS NEWSPAPER

ISSUE N. 4

Summers in most parts of Spain are rather hot and that is why we eat special food in
this season. We want to let you know which our favourites are for you to try them.
Enjoy your summer!!
GAZPACHO
INGREDIENTS:

PREPARATION:

3 ripe tomatoes, 2 slides of white bread, 2
cucumbers, a small red onion, 3 cloves of
garlic, 2 green bell peppers, 6 tablespoons
of extra virgin olive oil, 3 tablespoons of red
wine vinegar and salt to taste.

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Soak the bread in a small amount of water, gently
remove and squeeze dry.

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Place the peeled tomatoes, bread, cucumbers,
onions, garlic and peppers in a blender.

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Blend until the mixture is smooth. Once it’s blended,
pour it into a large non-metallic bowl. Stir in the oil
and vinegar and add salt to taste.

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Mix well, cover and refrigerate for at least one hour.

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Serve gazpacho chilled and garnish with chopped
vegetables and croutons, if desired.

LEMON SORBET
INGREDIENTS:

PREPARATION:

1’5 cups of granulated sugar 1’5 cups of water

Dissolve sugar in water in a medium sauce pan and add the
cinnamon stick. Heat until water boils, stirring occasionally.

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While water is heating and boiling, squeeze juice from lemons,
measure and pour into a bowl. Grate lemon peel into the same bowl
and set aside.

grated rind of one lemon

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Remove from heat and cool for 15 minutes (don’t cool it completely)

condensed milk.

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Remove cinnamon stick and add in the grated lemon peel and juice.

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Stir to mix, then cover and place in the freezer for about two hours.

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Once mixture is almost frozen, remove from freezer and add
condensed milk slowly, continuing to stir the lemon mixture with a
whisk. Return to the freezer until frozen solid.

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Remove and scoop into bowls.

a small cinnamon stick
2 cups of lemon juice