Soup & Salad


Today’s dinner was “Soup & Salad”.  Although it’s hot all year around here, as I hear from Japan how hot it’s been I feel it’s summer here, too, (it’s actually getting a little less hot here, the hottest time is May and June) and wanted to have summery soup so I made cumin scented tomato soup.  It’s garlicky as well as flavoured with cumin so quite a gutsy soup, I love it.





The Salad is one of those “kitchen sink” type salads.  I used salad leaves, avocado, salami with fennel, boiled egg, tomato, cucumber, red & yellow pepper, chick peas and dry-roasted pine nuts.  I made the dressing with white vinegar, thick sweet balsamic vinegar, salt, pepper, grain mustard and olive oil.  The plate looks round on the photo but it’s actually oval shaped.  Quite a large plate, but we finished it.


I’ve tried quite a lot of salami here but hadn’t found what I like, they tend to be quite gamy (I think because they don’t sell fast and are sitting around too long), but this salami with fennel I bought from Huber’s is very nice.







After stir-frying garlic and cumin in olive oil, you add tomato and seasoning then let it simmer for 15 minutes and the soup is done.  The salad doesn’t need any cooking other than boiling eggs, so the kitchen didn’t get hot and I didn’t get hot either.







Leave a Reply