Mujeres al borde de un ataque de nervios / Gazpacho.mp4

HOW TO CHILL A 'NERVE BREAKDOWN' 
The fresh smell and taste of Gazpacho  

http://www.youtube.com/watch?v=fDU0JMyP-KY

What a fantastic smell there is in my kitchen when I prepare Gazpacho! Do you know what I am talking about? 
Along with Banderas Gazpacho is the other 'hot' character of "Mujeres al borde de un ataque de nervios" (Women on the Verge of a Nervous Breakdown, Pedro Almodóvar, 1988). Did I say 'hot'? Perhaps I should have used 'cool' since this dish is the Spanish most popular cold soup. Originally from Andalusia (south of Spain) its a tomato based soup but its recipe could vary slightly and it can be lighter, denser, spicier, crunchier...
Fresh and good ingredients are a must especially for gazpacho as it is not a cooked recipe. 
In this recipe, unlike the original, I use the bread just as complement side. I also recommend to follow the preparation phases below of the cucumber to make a lighter version of this dish. 

Ingredients:
- San Marzano (or plums) Tomatoes
- Cucumber 

- Green pepper

- Onion

- garlic

- lemon

- chilly pepper

- extra virgin olive oil

- vinegar 

- salt and pepper to taste

- mineral still water and ace cubes
- Bread

Preparation: 

Tomatoes: Place the whole tomatoes into boiling water. Set aside till the skin have split. Peel off the skin and remove seed inside.
Cucumber: peel and remove seed inside. Cut into thick slides and put some salt on top. Leave to rest while preparing the other vegetable. Get rid of any water produced. 
Green pepper: Wash the peppers, clean from core, seed and any white parts. 
Cut the other vegetables. Put everything into the mixer for few minutes, high speed.  Add some oil, salt, pepper and iced water while mixing. Place into the fridge for at lest 2h before serving. 

Serving:
Serving into white bowl, with some toasted bread. Add Olive oil and pepper to taste. 

FAST FOOD: TAGLIATELE CON PESTO DI ZUCCHINE

Courgettes pesto 

This is what I call 'fast food'! In 10 minutes the tagliatelle with pesto di zucchine is on the table, ready to eat. Giving me this recipe my mum said "even your father likes it", and my father is never wrong! 

Ingredients:

- 1 courgette
- 1 clove of garlic

- Pine-nuts 

- Fresh Basil leaves
- Fresh Parsley leaves 

- 1/2 cup of Extra virgin olive oil
- Parmigiano reggiano cheese 
- Pecorino cheese 

- salt and pepper to taste

Preparation:

Wash and cut the courgette into dices. The courgette should be small and mature (but not too much, without seeds inside). Combine it with the basil, parsley, the garlic, some salt, half olive oil and the pine-nuts in a food processor or blender. Process, stopping to scrape down the sides of the container. Add the rest of the oil gradually and the before finishing the parmigiano and the pecorino previously grated.   

Bring a large pot of water to a boil and salt it. Pour the fresh tagliatelle and cook them just for 2-3 minutes to keep them "al dente". Drain, saving some cooking water in a cup.  

Serving:
Toss the pesto with the tagliatelle pouring some cooking water to make it smoother.  Add pepper and parmigiano on top to taste.  Buon appetito!