Recipes for heatwave snacks, fresh from the garden | Eating & Cooking

1-2 jalapeño peppers, pitted and chopped

4 spring onions, cut into 1-inch pieces

¼ cup of white wine vinegar

1. Put the olive oil and garlic in a blender.

2. Remove the avocado, roughly chop the cucumber and put in the blender.

3. Add tomatillos, bell pepper, jalapeño, spring onion, vinegar, lime juice, sugar and salt and stir until smooth.

Make-Ahead Tip: The soup can be prepared up to a day in advance.

Bread with tomatoes

Traditionally, pan con tomate is made by rubbing the cut side of a ripe tomato against the toasted bread. The problem is, it isn’t always absorbed and the toast stays pretty dry. When you have an abundance of tomatoes on hand, rub extras and save them for use as a fresh, non-boiling pasta sauce.

A few slices of crispy bread, toasted

Extra virgin olive oil, plus more to drizzle

A couple of large cloves of garlic, cut in half crosswise

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