Día 2 en Valladolid: El Puré de Verduras

 





 Puré de Verduras

 



Today is much hotter-- 90 degrees Fahrenheit. We got back from a tour of Valladolid at 2:30 and I was definitely ready for lunch.  Chon made a wonderful pureed vegetable soup consisting of leeks (pueros), potatoes (potatas), squash (calabazin), and carrots(zanahorias).  She cooked the vegetables in water with some olive oil (aceite de oliva) and salt (sal) and then pureed them. We ate the soup with baguette. I was taking notes on the ingredients in the soup, but everyone was almost done, so Chon said, "Come, come." Pronounced ko-ma. Translation "Eat, eat."

 El cerdo frito y las tomates

 

The second course was pork (cerdo), cooked in olive oil, and fresh tomatoes seasoned with salt, pepper and olive oil. I opened up the baguette, topping the exposed interior with tomato slices.  The baguette soaked up the tomato juice turning the dry, not very flavorful bread into something much tastier. The pork was tough and difficult to cut, but had a nice, smoky flavor.

La Comida

La sandía

 

Our last course was watermelon, which Chon cut up into thin, rindless triangles.