VINEGAR
Balsamic Vinegar
Products
RECIPES
- Grilled Pepper Salad
- Cold Tomato Gazpacho
GRILLED PEPPER SALAD
INGREDIENTS:
- 1 kilo red or green bell peppers
- 1 cup chopped white onions
- 1 can tuna chunks, drained
- 1⁄2 cup Molinera Green Olives Pitted (Cut in halves)
- 1/3 cup Molinera Extra Virgin Olive Oil
- 1⁄4 cup Molinera Red Wine Vinegar
- 2 tsp. Salt Dash of pepper
PROCEDURE:
- Grill the bell peppers well until skin is easy to peel off. Remove the skins and seeds. Slice peppers into 1/4” thick strips.
- In a bowl, combine the pepper strips, chopped onions, green olives, and tuna chunks.
- Drizzle with extra virgin olive oil and red wine vinegar. Season with salt and pepper.
- Chill for an hour before serving.
TIP:
To save time, you can use red pimientos instead of grilling regular bell peppers.
COLD TOMATO GAZPACHO
INGREDIENTS:
- 1 kilo red, ripe tomatoes, peeled and chopped
- 1 pc. white onion, chopped
- 1 pc. cucumber, peeled, seeded and chopped
- 1 pc. green bell pepper, chopped
- 2 cloves garlic
- 2 cups water
- 1/3 cup Molinera Extra Virgin Olive Oil
- 1/3 cup Molinera Red or White Wine Vinegar
- 2 tsp. salt and pepper
- 2 pcs. hard-boiled eggs, chopped (optional)
PROCEDURE:
- Put the cut-up vegetables in a blender with some water. Process until smooth. Strain.
- Transfer the mixture to a bowl and add the rest of the water.
- Stir in extra virgin olive oil and red or white wine vinegar. Season with salt and pepper. If tomatoes are too sour, you can add some sugar.
- Cover the bowl and chill until ready to serve.
- Serve with chopped tomatoes, onions, green bell pepper, cucumber and croutons as garnishing. You can also add chopped hard-boiled egg as topping.
TIP:
This soup is usually served during the hot summer months in Spain as it is refreshing and served cold. It is also a healthy soup because of all the fresh vegetables and the olive oil. A thicker version of Gazpacho is the Salmorejo – it is made similarly but bread crumbs are added to give the soup a thicker consistency.