Monday, July 15, 2013

Tomato, avocado and edible crab Salad

Today I bring you another recipe from Chef José Avillez: a great salad for hot summer days, light and fresh, to keep yourself in good shape!

You will need:
400 gr of good quality tomatoes
200 gr avocado
300 gr of cooked edible crab pincers
salt qs
lime juice
extra virgin olive oil

With the aid of an appropriate tool remove the interior  of the edible crab pincers. Season with extra virgin olive oil, lime juice, sea salt and pepper and reserve.
Cut the tomatoes in tiny half moons, peel the avocado and cut it also into half moons.
In a dish alternate the slices of tomato with the avocado and season it with lime juice, extra virgin olive oil, salt & pepper. Add the edible crab and cover with some basil leaves. 

Serve it immediately!

Sunday, July 14, 2013

Fresh Melon Soup!

Today it was a typical summer morning, with more than 30ºC outside what better than cold and easy soup to bring the temperature down?

Even if cooking it's not your type you have no excuse to avoid this soup as this could not be easier...

You will need (for two persons)
1/2 melon

Grind the melon , adding a bit of salt and reserve it in the fridge. Serve it cold with small pieces of ham!

Tip: You can also serve it in small shot glasses as an appetizer...

Thursday, July 4, 2013


It may seem incredible but it took me five years living in Spain to prepare my first Gazpacho... Perhaps because it is almost 11 o'clock in the evening and there are still 30 degrees outside...

You will need (for 4 people):

6 ripe tomatoes
40 g of peeled cucumber
50 g red pepper clean
1/2 slice of bread
2 tablespoons mayonnaise
70 ml of olive oil
2 tablespoons vinegar
1/2 peeled onion
2 cloves of garlic
salt and pepper to taste
100 ml water

Peel the garlic, removing the germ (inner part) and clarify three times starting always with cold water. Mince the onion, cucumber, red pepper, tomatoes, bread, garlic and water. Add olive oil, vinegar and mayonnaise. Season with salt and freshly ground pepper. Mix well and store in refrigerator.

Serve as a cold soup with croutons, or as starter in a shot glass...