Portuguese cuisine: a summer recipe for arjamolho
Portugal guarantees hot summer weather and is therefore very popular with sun-hungry holidaymakers. The heat can even get so great that water becomes scarce and forest fires ignite. The light Portuguese cuisine, which is healthy and refreshes the human organism, helps here.
Interesting facts about the Portuguese arjamolho
Do you know the Spanish soup "Gazpacho"? It is a soup that is made cold from raw ingredients. The original comes from the Moors and is hearty, almost hearty, because a lot of garlic was used. The cold soup Arjamolho is prepared in a very similar way in Portuguese cuisine.
- An important part of the Arjamolho is the bread from the day before - or simply: a bit old white bread or two days old bun.
- The Mediterranean cuisine generally includes a lot of white bread with all dishes - regardless of whether it is the French baguette or North African flatbreads are - this soup recipe is a consequence of it, something of a "Leftover food".
- You can make arjamolho quickly and without too much cooking, as the soup is eaten cold.
- Do not be surprised if you can find them in different variations in Portugal. Depending on how much water If you use it, this refreshing dish can be a real vegetable soup or a vegetable stir-fry.
Eggplants are healthy and fit wonderfully into Mediterranean and Oriental cuisine. …
The chef decides - the recipe for a soup or a vegetable pan
Portuguese cuisine is very tasty and healthy because it has many Recipes with fresh vegetables and fish or seafood. The summer soup arjamolho is a simple dish that is really tasty and refreshing.
- Boil plenty of water in a saucepan or kettle.
- Take some of the boiling water and pour it over the fresh tomatoes. If possible, do not use peeled tins, this will spoil the taste of the Arjamolho.
- Put the water in an empty saucepan or jug so that it cools down quickly.
- While the tomato peels are soaking and peeling off, peel the garlic and chop it into small cubes.
- Then wash the peppers thoroughly under running water and dice them too into bite-sized pieces.
- Then simply detach the peel from the tomatoes and cut them into small pieces.
- Finally, cut the white bread into slices and dice these too.
- Put the chopped garlic in a bowl and season with salt.
- Then pour some olive oil and vinegar (or balsamic vinegar) and season with oregano.
- Then pour a small amount of the boiled and now slightly cooled water over the garlic and the spices. Let everything sit well for 5 to 10 minutes.
- Then carefully fold in the peppers, then the bread and finally the soft tomato pieces. Work carefully so that the tomatoes don't mash too much. Now leave everything again for approx. Pull through well for 30 minutes.
- Finally, taste the soup again, season if necessary. add salt and a little pepper - and then you can serve your arjamolho cold.
Good luck and good appetite!
