SOUPS | 53 Cube the tofu, add some soy sauce, and mix gently and set aside. Heat olive oil in saucepan over medium-high heat; add the cubed tofu and sauté until evenly browned on all sides. Add the garlic, ginger and soy sauce, stir and cook for another minute. Add the carrot, celery, kale, and vegetable broth. Simmer for 5 minutes. Add the mushrooms and frozen peas. Simmer for another 5 minutes or until vegetables are almost tender. Cook noodles separately and spoon into bottom of 4 bowls. Pour in soup and serve immediately. AVIV RON’S PAPAYA GAZPACHO Serves 4 1 semi-ripe, firm-fleshed papaya, peeled, seeded and diced 1 cucumber, peeled and diced ½ bunch basil leaves chopped 200g (about 4 slices) sliced white bread or baguette, crusts removed ½ cup olive oil, plus extra for drizzling 1/3 cup red wine vinegar 2 Tbs red nokoss (recipe below) * Salt to taste Handful of mustard greens, to garnish 3 Tbs roasted cashews, coarsely chopped, to garnish Toasted baguette slices, for serving Combine papaya, cucumber, basil and bread in large bowl. Add olive oil, red wine vinegar, red nokoss and salt to taste. Mix well, cover tightly and refrigerate for 24 hours. Reserve a few pieces of marinated papaya for garnish, then purée papaya mixture until very smooth. For an extra-smooth consistency, strain mixture through a sieve. If mixture is too thick, add water to achieve desired consistency. Taste and add salt, if necessary, then place in the fridge until cold. To serve, divide gazpacho among bowls. Garnish with the reserved papaya pieces, mustard greens, coarsely chopped cashews and a drizzle of olive oil. Serve chilled, with thin slices of toasted baguette.
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