memories for the future_D

54 | SOUPS *RED NOKOSS 1 sweet red pepper 2 mild red chilies 1 small red onion 1 tomato 3 cloves garlic 2 Tbs minced ginger 2 sprigs thyme 2 sprigs parsley 1 Tbs miso paste Blend all ingredients until smooth. Keeps refrigerated for up to a week. WATERMELON GAZPACHO WITH CHERRY TOMATO SALAD 500g watermelon 2 cucumbers, peeled, seeded and diced ½ can chopped tomatoes/ 4 large tomatoes, peeled 1 red pepper, seeded and diced 2 Tbs Sherry vinegar 4 Tbs olive oil Salt and pepper Combine ingredients in a blender or food processor. Strain and chill. TOMATO SALAD 8 cherry Tomatoes quartered 1 small red onion, finely chopped 6 basil leaves, torn Black pepper Salt Mix all ingredients and leave to sit 10 minutes Divide tomato salad into 4 large bowls. Pour chilled watermelon gazpacho on and serve immediately.

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