Be cool this summer

Readers in Lanzarote and Tenerife will be feeling the heat as summer gets into full swing here in the Canary Islands, so what better than a few suggestions on what to serve to help keep your cool both in the kitchen and out.
From crispy green lettuce to fresh fruit and creamy potato salad, residents here enjoy a wide variety of salads in the summertime. And do not forget that home-made soups are good for you too.
When it comes to soups, however, few could face boiling bones for hours on end during the scorching summer weather, not to mention preparing the soup once the stock is made. So the Spanish came up with their wonderful ice-cold soup, gazpacho; beautifully colourful, packed with goodness, cheap and simple to prepare, no cooking and, most important of all, an absolute delight to drink.
Traditional gazpacho originates from romantic Andalucia, the large, exotic southerly region of Spain that is home to such extensive Arabic influences.
The chilled raw soup was originally made by laboriously pounding bread and garlic with tomatoes, cucumber, and peppers, but nowadays the electric blender renders this effortless.  Olive oil creates the smooth, creamy consistency, and vinegar adds a refreshing tang.
This spicy soup should be served in true Spanish style with small bowls of accompaniments such as finely chopped peppers, cucumber, onion, even hard-boiled eggs, and croutons. Guests then sprinkle their choice over the soup.

Gazpacho
Serves four

4 ripe tomatoes
1 onion
Half red pepper
Half green pepper
Half cucumber
3 cloves garlic
50 g bread
3 dessertspoons vinegar
8 dessertspoons olive oil
Water
Salt and pepper
Chilli pepper (optional)

Garnishing
Hard-boiled eggs
Finely chopped onion
Finely chopped red pepper
Finely chopped green pepper
Finely chopped cucumber

Preparation
Break up the bread and soak in water for 30 minutes.
Skin tomatoes; remove seeds and stalks from peppers.
Peel cucumber, onion and garlic.
Chop onion, garlic, tomatoes, peppers, and cucumber.
Place in electric blender.
Squeeze out excess water from bread and add to blender.
Add oil and vinegar.
Blend well.
If necessary, add sufficient water for soup-like consistency.
Pour into a bowl with ice cubes and leave in fridge for a couple of hours.
Serve in bowls, with garnishing in separate dishes.

Berenjena con Vinagreta de Tomate - Grilled Aubergine in Tomato Vinaigrette

This dish is great to serve as a tapa or a side dish, especially in summer. It is the perfect make-ahead dish that you can take out a few minutes before serving. With two aubergines in the recipe, it serves six as a side dish, and twelve as a tapa.

Ingredients
2 aubergines, medium size or 1 large
Third to half cup extra virgin Spanish olive oil
3 tomatoes
3 tbsp Spanish sherry vinegar
2 green onions, finely chopped (optional)
2 tsp capers, minced
3 cloves garlic, minced
Quarter cup fresh basil leaves, chopped
2 basil sprigs for garnish
1 French-style baguette

Preparation

Trim off any stems or blemishes on the skin of the aubergines. Cut eggplants crosswise into slices about 3/8 inch thick.
Turn on grill to heat. Place slices on a baking sheet and lightly brush each slice with olive oil. Place under grill on second shelf from top. When one side is slightly browned and soft when you press lightly, turn slices over, apply olive oil, and return to grill.
Remove slices individually as they are cooked and place on a large platter or serving plate.
While the aubergine is grilling, finely chop the tomatoes and place them into a medium size mixing boil. Finely chop the green onions and put the garlic cloves through a press, or mince them by hand and place in the bowl with tomatoes.
Remove the capers from the jar with a slotted spoon so that they drain. Chop the capers and mix into the bowl with other ingredients. Make sure that stems are removed from the basil leaves, and then chop the basil and place in bowl.
Pour olive oil and vinegar into the bowl and mix with the other ingredients.
Allow the aubergines to cool a few minutes. Then, spoon the tomato vinaigrette sauce over the eggplant. Serve immediately with sliced bread, or cover with plastic wrap and refrigerate. If you refrigerate this dish, be sure to take it out of the fridge a few minutes before serving so that it warms up. You will not taste the rich flavours of this dish if it is served ice cold.

And lastly, readers will recall that Spanish Cuisine featured a traditional Sangria recipe in our last issue. Now for our white wine connoisseurs is the perfect recipe for cooling white wine sangria that will perfectly compliment a light lunch in the shade.

Sweet White Sangria

Ingredients
1 bottle (750 ml) sweet local wine or champagne
4 oz. peach Schnapps
6 oz. apricot brandy
8 oz. pineapple juice
2 oz. fresh squeezed lemon juice
2 oz. fresh squeezed lime juice
4 oz. fresh squeezed orange juice
1 orange, sliced into rounds
1 small peach, pitted, diced
2 vanilla beans, split

Garnish
1 peach, sliced
Several springs of mint for garnish

Directions
In a large bowl or pitcher, combine ingredients and let chill for at least one hour. Strain well and serve over plenty of ice. Garnish with peach slices and sprigs of mint.

RESTAURANT GUIDE

The following restaurants have been tried and tested by our staff and come highly recommended.

CANARIAN/SPANISH

El Cine Typical Canarian fayre serving up fried chicken and fresh fish. Be warned this is a very popular place which does not take reservations so expect a queue! Outdoor seating. Children welcome.
Los Cristianos

Churrasqueria Rodeo If you love your meat, you will this place - it's an all-you-can-eat meat-fest!
Adeje

La Fortuna Wonderful fillet steaks and sauces
Los Cristianos Outside seating available

Tasca Tara Super sangria, sizzling steaks
Las Chafiras 922 736 471

INDIAN

Rani Tandoori
Pueblo Canario 922 79 89 43

Garden of India
Puerto Colon 922 719 684

King of Indian
Los Cristianos 922 797 263

Star of Bengal
Los Cristianos 922 796 975

CHINESE

Oriental Slow Boat 3
Costa Adeje 922 712 158

JAPANESE

Teppanyaki Experience the excitement of a Teppanyaki (there is Chinese food too)
Centro Comercial Safari: 922 795 395

ITALIAN

Bianco Sophisticated and modern surroundings, top-class menu and wine list, excellent service
Centro Comercial Safari, Playa de las Americas- 922 788 697

Little Italy Franchises in Los Cristianos and Playa de Las Americas

EUROPEAN CUISINE

Clarets Superb food cooked fresh on the premises
Chayofa: 922 72 90 40 Mobile: 629 47 88 88

Clarets, Beverley Hills Club Sister to its successful restaurant in Chayofa
Los Cristianos - 922 72 90 40

La Estancia

El Molina Blanca

Banana Gardens Live music, cocktail bar, Flamenco show - Full Mexican menu
Playa de Las Americas 922 79 03 65

MEXICAN

Rosie's Cantina Enchiladas, tacos and chilled margeritas - Rosie's has it all
Los Cristianos

FRENCH

La Flambee Lovers of French cuisine will not be disappointed - lovely ambience too
Los Cristianos 922 75 00 64

FISH

El Mirador de Los Abrigos Serving the freshest fish you will ever taste in quaint little fishing village
Los Abrigos (in front of the church) 922 74 94 48