Max Hahne - Home Sweet Home August

RECIPES

A LAST TASTE OF SUMMER

Late Summer Gazpacho

Ingredients: z 6 ripe tomatoes z 1 cucumber z 1 green bell pepper z 1 red onion

Instructions: 1. Chop the tomatoes, cucumber, bell pepper, and red onion into chunks. 2. In a blender, combine the chopped vegetables, garlic, olive oil, and red wine vinegar. Blend until smooth. 3. Season with salt and pepper to taste. 4. Refrigerate for at least 2 hours before serving. 5. Garnish with fresh basil and serve chilled.

z 2 cloves garlic z 1/4 cup olive oil z 2 tablespoons red wine vinegar z Salt and pepper to taste z Fresh basil for garnish

Zucchini and Tomato Tart

Ingredients: z 1 store-bought puff pastry sheet z 2 medium zucchinis z 2 ripe tomatoes z 1 cup grated mozzarella cheese z 1/2 cup basil leaves z Olive oil z Salt and pepper

Instructions: 1. Preheat your oven to 400°F (200°C). 2. Roll out the puff pastry and place it on a baking sheet lined with parchment paper. 3. Slice the zucchinis and tomatoes thinly and arrange them on the puff pastry, leaving a border for the crust. 4. Drizzle with olive oil, season with salt and pepper, and sprinkle with the mozzarella. 5. Bake for 20-25 minutes until golden and crispy. 6. Garnish with fresh basil leaves before serving.

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