Ms. Polly shows Martin & Grace the techniques of making bread dough, which the 4th graders made into cinnamon twists. Some of the other classes learned how to make homemade pretzels. This week, the hallway was teaming with the smell of bread baking, which is always delightful.
Today, she helped the older boys' class make Gazpacho~ a cold tomato soup from Spain. (recipe posted below) It's so refreshing and healthy!
Thank you Ms. Polly!
Herbed Gazpacho
(from the Cook's Garden cookbook)
4 large tomatoes, chopped
1 large cucumber, peeled & chopped
1 med. onion, chopped
1 med. red bell pepper, chopped
1/2 c. fresh basil
1/2 c. fresh parsley
2 garlic cloves, minced
1/3 c. rice vinegar
3 tbsp. olive oil
sea salt & pepper to taste
Puree all ingredients in a blender. Cover and chill overnight or at least 4 hrs.
(Ms. Paige also likes to add fresh cilantro and a bit of cayenne for a kick!)
Garlic Croutons
4 slices French bread, cut into cubes
3 tbsp. olive oil
2 garlic cloves, minced
sea salt, to taste
Toss the bread with the oil, garlic & salt in a bowl. Bake @ 400' for 5 min., then turn and bake until golden brown. Serve cold soup with hot croutons.
for more healthy recipes and wonderful seeds for your garden:
www.cooksgarden.com
