Look at the change: just a month ago my dinner looked like a comforting stew and right now I can’t think of anything but raw. This is how I know the summer has arrived: eating raw would have been a hard sell to the winter me. Ok, the whole meal does not have to be raw, but I want all the crunch, and color, and juice of tomatoes, cucumbers and fresh herbs. Unadulterated. So I have been frequently eating shepherd salad for dinner. Until I recalled a dish my mother-in-law introduced me to a few years ago.
Chilled Spicy Tomato Soup (Bostana)
Succulent Tomato Soup with Vermicelli
When I am in Sapanca I assume the duty of a lunch cook so I can test drive the professional kitchen of Zeliha Hanım, master new Turkish dishes and as a pure side effect feed six hungry diners of assorted appetites. No wonder I cook hearty, seasonal and cheap meals. “Few simple inexpensive ingredients always result in delicious food”, says Zeliha Hanım. This tomato soup is a proof.
