Local, seasonal, vegan and vegetarian, reducing food waste, recipes based on plant purity (Plant Based) are all hot trends of recent years, but old cookbooks teach us they were here long before, only the motive may have changed;
Today as a result of sustainability and the climate crisis, and in the past not only out of necessity of austerity and scarcity, but out of motives of Zionism, connection to the land, support for the Israeli economy and in particular Israeli agriculture.
The Asif Center chose to celebrate the holiday of Passover, with recipes from cookbooks that were published in the first years of the country's life - to teach us that the knowledge accumulated in them is still relevant.
They approached Chef Zion Brenz (Brothers Restaurant) to research the books, and set up a colorful holiday table made up entirely of dishes inspired by the old books.
Spring soup inspired by a recipe from the book "I cook - the Israeli cookbook (practical advice for the young landlady)" by Lillian Kornfeld.
The introduction to the original recipe states: "The favorite avocado soup for Chili residents, has also become popular in Israel, especially with large avocado groves."
We took the recipe one step further, and turned it into spring gazpacho: we added coriander, mint, nachos (on a kosher standard for Passover croutons), arisa oil and sour cream.
"This is going to be the hit of the summer of 2022," says Chef Zion Brenz.
For a vegan soup, give up the sour cream when serving.
The recipe is part of a collection of recipes on the purity of the plant inspired by old cookbooks instead of the state.
Ingredients:
4 tablespoons olive oil
1 onion, coarsely chopped
2
zucchini, coarsely cut into cubes
4 cloves of garlic, coarse slices
1
liter vegetable
stock ½ teaspoon
of
bhart
Fresh, coarsely chopped (including stalks)
Juice from 1 lemon
2 tablespoons red wine vinegar
Salt
Black ground pepper
, for brushing and deep frying For
serving:
1 packet of corn flour nachos (or pita shark)
3 tablespoons sour cream (optional)
3 Arisa teaspoons
How to prepare:
1. Heat olive oil in a large pot over medium heat.
Add the onion and cook for 5 minutes, until it begins to soften.
Add zucchini and garlic and stir for a minute.
Season with a little salt and black pepper.
2. Pour in the vegetable stock, add in the herbs, season with a little salt and bring to a boil.
Lower to a low heat, cover and cook until the zucchini soften, about 20 minutes.
Remove from the heat and refrigerate for at least two hours.
Transfer the contents of the pot to a food processor, add hot pepper, mint leaves, avocado, coriander, lemon juice and vinegar, and process into a smooth and uniform soup.
Taste and balance seasoning if necessary.
It is recommended to cool the soup for another hour, or serve with ice cubes.
If serving with pita shark:
To roast the pita: Brush the pita with oil and bake in a preheated oven at 170 degrees for about 15 minutes, until it becomes crispy.
Alternatively you can also deep fry it in oil.
Cool and crumble coarsely.
To serve:
Pour the soup into individual bowls, drizzle over sour cream (optional) and arisa and sprinkle with crispy pita crumbs or nachos.
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