Drink Your Lunch

No, not that way. The days of the three martini lunch are far behind us. Besides, martinis used to be slightly less than 3 ounces back in the Mad Men era. They’re roughly 8-9 ounces these days. Three has you consuming almost a fifth of gin. Heroic, but it makes it hard to get back to the office.

(Image: Easy and Elegant Life, used with permission.)

Instead, opt for a pick-me-up like the Spaniards do. At least at the weekend. This thing is infused with garlic, but it really does give you a lift. Since onions lend themselves to fermentation, they are traditionally left out of the recipe which was developed in the days long before refrigeration was introduced. If serving as a soup, top it with chopped hard-boiled eggs, some country ham and some chopped onion. Leftovers can be blended with vodka on Sunday morning…


2 slices of day old bread, or about 3 inches of day old baguette

2 tablespoons of red wine vinegar

2 ripe Hanover tomatoes. (If using a blender, skinned and seeded. If you have a Vita-Mix, just quarter them.)

1 green pepper, cored and seeded, roughly chopped

2 cloves of garlic, smashed

1 small to medium cucumber, skinned and roughly chopped

2 tablespoons of olive oil

salt and pepper and a little sugar, to taste

Soak the bread in the vinegar, garlic and a little ice-cold water. Add it to the blender and puree. Add the olive oil and the vegetables. Puree. Add ice-cold water until you get a consistency that you like to drink. (If this is to be a soup, you may leave it a bit chunkier, but less so than salsa.) Adjust the seasoning with the salt, pepper and sugar. Transfer to a pitcher and cover tightly with plastic wrap. Chill for at least three hours in the refrigerator. Do not add ice.

This entry was posted in Uncategorized. Bookmark the permalink.

What do you think?

This site uses Akismet to reduce spam. Learn how your comment data is processed.