What do you eat on a hot summer day? And which drinks quench your thirst? Or which long drink do you enjoy with friends or on your own on a balmy evening? We have compiled some refreshing recipes from our Green Pearls® partners for mild summer evenings, breakfast or lunch. Have fun trying them out!
The Swabian interpretation of the Andalusian Gazpacho
Some of you may be familiar with gazpacho, the traditional Spanish soup, from their summer vacation in Spain or Portugal. Also known as Andalusian gazpacho, it originated from the south of the Iberian Peninsula. It is either eaten as a cold soup or prepared as a drink and consists of raw, puréed vegetables.
The SCHWARZWALD PANORAMA interprets it like this:
Gazpacho andaluz for 2 Liters Ingredients:
- 300 g cucumbers,
- 1 kg ripe tomatoes
- 300 g green peppers
- 250 g onion slices
- 2 tbsp tomato paste
- 2 grated garlic cloves
- 150 g white bread crumbs
- 2 tbsp vinegar
- 2 tbsp olive oil
- salt, pepper, sugar,
- 120 g white bread cubes.
Preparation:
Wash and clean the vegetables. Reserve the amount of a heaping tablespoon of each vegetable prepared, diced into the smallest cubes, to use as a garnish. Soak white bread in water. Coarsely chop remaining vegetables. Gently squeeze out soaked bread. Put bread and veggies in a bowl. Include onion slices, garlic and tomato paste. Add vinegar and oil and mix everything. Purée the mixture quite smoothly in a blender. Mix reserved chowder into soup and add salt, pepper and sugar to taste. Cool the gazpacho well. If the soup is too thick after this, you can thin it with cold broth or tomato juice.
To serve, sprinkle small cubes of white bread on top of the soup.
We wish you good luck and bon appétit.From Bad Herrenalb we travel virtually to Korcula in Croatia to the Eco Aparthotel The Dreamers Club
Eco Aparthotel The Dreamers Club – Delicious water with own ingredients
For guests who like flavored water, refreshing filtered water with homemade herbs such as meta and lemon balm and a slice of lemon is provided by the hotel throughout the day. And, for those who love lemonade, there is soda made from freshly squeezed lemons from the hotel’s own garden.
For breakfast, the hotel serves up a refreshing and super healthy Buddha Bowl which consists of a variety of vegetables such as sweet potatoes, grilled zucchini, fresh spinach, sweet tomatoes, sliced cucumbers as well as local cheeses and much more. There are no limits to your creativity. Maybe you feel like it and write us the best Buddha Bowl recipe.
Zermatt CERVO Sprizz – Switzerland meets Italy
CERVO, our green pearl in the heart of Zermatt revealed to us their version of the famous Aperol Spritz.
CERVO Sprizz (with Bay Leaf & Grapefruit Syrup)
Ingredients
For the Grapefruit - Bay Leave - Syrup
- 100 ml water
- 100 g sugar
- 100 ml grapefruit juice
- 2 bay leaves fresh or dried
- 2 cl Angostura bitter
For the CERVO Sprizz
- 4 cl grapefruit - bay leave - syrup
- 2 cl mineral water sparkling
- 10 cl prosecco
- ice cubes
- rosemary sprig and grapefruit slices for decoration
Instructions
Grapefruit - Bay Leave - Syrup
- Boil the water together with the grapefruit juice and sugar.
- Add the bay leaves and Angostura bitter and let it steep for two hours.
- Strain the mixture and let it cool.
- You can keep the syrup up to four weeks in the fridge.
CERVO Sprizz
- Put ice cubes in a wine glass and pour the syrup on top.
- Add mineral water and prosecco.
- Decorate with the rosemary and grapefruit slices.
Another bowl from the Keemala on Phuket Bowl: CHAO NA BOWL
The sustainable resort has its own large garden, from which the kitchen sources the ingredients for the healthy menus. Thai herbs such as basil, chili, galangal, lemongrass and kaffir lime, form the basis of Thai cuisine. Fruits such as mango, rambutan, starfruit, mangosteen, and jackfruit grow in abundance on the grounds, and banana trees bear fruit year-round. Mushrooms are grown in a nondescript straw hut at the entrance to the hydroponic farm. Everything the green heart desires grows in the hotel itself.
CHAO NA Bowl
(Chao Na is a Thai word meaning rice farmers).
Rice with vegetables, crispy anchovies and oyster sauce dressing
Ingredients:
- Rice berry
- Cucumber
- Long beans
- Bell peppers (red, yellow, and green)
- Kidney beans
- Oyster mushroom
- Salted crispy anchovies
- Torch ginger flowers (or other edible flowers)
- White sesame seeds
- Young pepper
- Garlic
- Coconut milk
- Sesame oil
- Fish sauce
Instructions:
- Heat vegetable oil in a wok, sauté garlic and add rice, fish sauce and coconut milk. Transfer to a serving bowl.
- Sauté garlic and add oyster mushrooms, oyster sauce and sesame oil. In a wok Pour the mushrooms over the rice and use the sauce as a dressing
- Dice the bell pepper, cucumber and long beans.Serve the fried rice with diced vegetables, kidney beans, crispy anchovies, roasted ginger flowers, young pepper and fried mushrooms.
- Add mushroom oyster sauce dressing and sprinkle with white sesame seeds and serve.
Do you have any more inspiration for us? You are most welcome to write us!
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