Summer is full of wonderful plans ranging from festivals to long days at the beach or endless dinners with friends on the terrace. That is why cooking is not what excites us the most at this time of year and we look for easy recipes with which not to cook too muchand cold creams are an excellent option.
We can prepare them in advance and have them in the fridge with the toppings ready in another tupperware that we will add at the time of serving, and solve dinner for a couple of days of the week without complicating our lives.
Cold creams such as the classic vichyssoise or the traditional gazpacho have taken over our dinners this summer because they are simple and refreshing preparations with which to end the day lightly, as is the case with this cold carrot and apple cream by Karlos Arguinano.
The first thing we will do is peel the carrots. Do not throw away the peelings, keep them in a bag in the freezer to use them for a broth (you have more tricks of use in the book Zero Waste for girls in a hurry). Cut and cook until tendertrying not to do it with too much water.
Zero waste for girls in a hurry
We save the cooking water from the carrots and transfer them to a container to crush where half of a chopped apple will be (peeled and without seeds). Add the cream and blend. We are adding the cooking water that we had reserved and to give it the consistency that we want, and when we have it, we add the cumin and the salt, crushing once more.
We could pass the cream through a fine strainer like this one, but if our blender is powerful, the cream will be fine and it will not be necessary. We keep it in the fridge until serving time, when we can accompany the cream with some kale chips (like the ones used in DAP to accompany this salmon), or some seeds.
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Photos | Direct to the Palate