Summer recipes: Gazpacho


A fresh and delicious summer recipe


July, almost forty degrees … hellishly hot! It grows more and more the urge to eat something cool and tasty, perhaps accompanied by a glass of good cold wine and, better, consuming it by the sea. So here we are today to suggest a truly summer dish, pleasant even when it is really hot ….. just like now!


  • 2-3 slices of white bread
  • 500gr. of ripe tomatoes, peeled and seeded, and then cut into cubes
  • 1 cucumber, peeled and seeded, and cut into small cubes
  • 1 green pepper, seeded and chopped
  • 3-4 cloves of garlic
  • 125ml. of extra virgin olive oil (see here the Sardinian)
  • 2-3 tablespoons of wine vinegar or sherry
  • salt


You can match the gazpacho with:

  • cubes of white bread
  • cubes of tomato
  • finely chopped peppers
  • chopped onions
  • cubes of ham
  • boiled eggs cut into small pieces



Break coarsely the white bread, sprinkle with water and let that the bread absorbs the water for about 30 min. Put in a blender the tomatoes, cucumber, pepper and garlic. Add the softened bread, olive oil and blend it all.  Add enough water to reach the desired consistency. In case, pass the soup through a sieve, season with salt and vinegar. Let stand in refrigerator for at least an hour. Serve very cold.

You can serve match with cubes of bread, tomato(served in different bowls) …. etc. (see above), which are then added to the soup according to the preferences of each of you.

We recommend to pair the Gazpacho with a bottle of Dettori White, a Vermentino (see post) by Tenute Dettori (SS), served at a temperature of 10-12 ° C.

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano

If you have 5 more minutes :

Fregola with artichoke

A meat pie: “Sa Panada”

Crispy vegetarian lasagne with Pane Carasau

Malloreddus alla Campidanese: another tasty sardinian recipe

Summer Recipes: A couple of ideas to enjoy something cool

Summer Recipes

A couple of ideas to enjoy something cool


In this hot summer, we are always looking for something cool and so we decided to offer to you a recipe for another “top” cocktail, which we think is ideal when is so hot …. by a typically American drink here is a perfect recipe for summer.


  • vanilla ice cream
  • Red wine (we recommend the Cannonau)
  • sparkling water
  • cherries



  1. Put two scoops of ice cream in a glass tumblers
  2. Pour the wine and sparkling water over ice cream
  3. Finally, add cherries on top

To try…


In this other recipe instead we suggest the “Sangria Popsicles”, ideal for cooling off when it is “hot”. “Special” popsicles  made with wine!


  • 3 Yellow peaches
  • 1 cup raspberries
  • 1 tablespoon sugar
  • 3 tablespoons of peach schnapps
  • 1 cup of white wine like Malvasia



Thinly slice a peach and put it in a salad bowl or cup along with raspberries, sugar and a tablespoon of Malvasia (see post or buy). Mix everything gently and let stand for about 20 minutes. Meanwhile, clean and chop coarsely other 2 peaches and put them together with the cup of Malvasia and 3 tablespoons peach schnapps in a mixer(mix until it become a puree). Pour the puree into molds for popsicles (fill up to about 2/3) and add a few thin slice of peach and a few raspberries into each mold. Put in the freezer for a few hours (about 3 hours), and voila, you have your Sangria popsicles!

PS: if you want you can prepare the “Sangria” at your leisure, with other kinds of fruit, you will obtain spectacular popsicles!

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus

Maybe you could be also interested in:


Pane Frattau: Sardinia Style Lasagna

A meat pie: “Sa Panada”

Wines of Sardinia: The Torbato

Wines of Sardinia: The Nuragus

Summer Recipes: Fresh Vegetables and Prawn’s Tails

Fresh Vegetables and Prawn

A really delicious combination


Easy to do, fresh, excellent as main course, or as a special appetizer, “summer” because “summer is coming”! It doesn’t want to be a real recipe, but an idea to taste, simple and tasty!


  • leek (or fresh green onion, now is the time!)
  • salad (lettuce, escarole, summer crisp lettuce …)
  • 1 potato
  • peas (fresh ones now!)
  • prawns


Slice the leek (or the green onion) and pan-fry it with extra virgin olive oil, add the salad, the potato cutted into cubes, and the peas. Meanwhile steam the prawn tails. Once cooked, mince the vegetables until you have a smooth cream, a velvet sauce. So put the sauce in a dish and the prawns on top of this. Great if paired with a glass of Vermentino! (See post).

Note: If you serve it as a main dish, you can enrich the velvet sauce with a slice of toasted bread and a drizzle of extra virgin olive oil. We then like to add a sprinkle of chopped fresh mint that makes it even cooler.

Bon appetit!

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano

Se hai altri 5 minuti ti potrebbero interessare anche:

Fregola with artichoke

A meat pie: “Sa Panada”

Crispy vegetarian lasagne with Pane Carasau

Malloreddus alla Campidanese: another tasty sardinian recipe

Sardinian Spiny Artichoke

Artichoke and bottarga

A tasty coupling


The “Spiny” Artichoke (Spinoso) of Sardinia D.O.P. is a special vegetable, unique, commonly cultivated in Sardinia in the coastal areas of Sassari and Cagliari, and originally identified in the countryside of Bosa (see post). It’s really good matched with another typical Sardinian product: the mullet roe(botargo, see post). So here’s to you a recipe for a salad, easy to prepare and delicious!


  • 4 Sardinian “spiny” artichoke D.O.P.
  • extra virgin olive oil
  • pepper q.s.
  • 1 mullet roe(to be sliced thinly)


Wash, clean and cut each artichoke into 4 wedges and then cut each wedge into thin slices. Cut into thin slices also the mullet roe. Dress the artichokes with extra virgin olive oil, add salt and pepper in a bowl, and then place them in a serving dish with on top the slices of bottarga. Serve the salad with a good glass of Vermentino (see post).

Enjoy it!

Fregola with artichoke

Fregola with Artichokes

Time of Artichokes


Winter, period of artichokes… those from Sardinia, very appreciated, match well with the fregola (see post), another typical food  of Sardinia, so why not write a recipe? Bon Appetite!

Ingredients (serves 4):

320 grams of fregola (Sardinian pasta that looks like couscous, but bigger)
4 artichokes
4 tablespoons of extra virgin olive oil
two cloves of garlic


First, clean the artichokes, carefully removing the beard inside, cut them into pieces and brown them in a pan with the garlic, parsley and two tablespoons of oil, for about 10 min, after which they should be cooked . In another pan brown the fregola with the remaining two tablespoons of oil and then pour about 300 ml of water (or vegetable broth; add more if needed). Bring to a boil, add salt and cook for other 15 min or until the right consistency. Now pour the fregola in the pan with the artichokes, mix and you’re done! Bon Appetite!

We add a good sprinkling of salted ricotta cheese seasoned (see post). You can pair this dish with a good glass of Vermentino (see post).

Sardinian Cake with Ricotta and Lemon

 Cake of Ricotta

A classic among the Sardinian desserts


Today we suggest to you one of those recipes suitable for all occasions, that you can prepare when you want to please everyone, easy to prepare and made of simple and typical ingredients : the ricotta is in fact the main element. As I’ve already said it is suitable for all occasions, but I prefer it for breakfast with a good dose of jam (or nutella) spread on a piece of cake!


  • 300g flour
  • 300g of sugar
  • 300g of fresh ricotta
  • 3 eggs
  • 1 lemon (untreated)
  • 1 sachet of baking powder
  • icing sugar for dusting the cake


Using a fork, mix ricotta cheese with sugar until smooth. Add the egg yolks (keep the egg whites aside), the grated lemon peel(also the juice if you want to have an even more creamy ricotta cheese) and then flour and baking powder. Beat the egg whites until stiff and incorporate them. Pour the mixture into a cake pan with removable bottom(22cm of diameter, even the loaf pan is perfect!) and bake at 180 ° C for about 40 minutes (do the classic test of the toothpick: it must come out dry when after at least 30min, you pierce the cake). When cool, sprinkle it with icing sugar.

Bon Appetit!


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