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We are already in the middle of summer, enjoying or suffering, depending on the point of view, from the high temperatures and our palate asks only for fresh and light things. Of course we need to hydrate ourselves very often to help our body fight the heat and the disorders typical of this time of year such as dehydration and heat stroke. Therefore, the diet must include a lot of liquid intake, obviously a lot of water among others and alternate foods and dishes rich in water. Cold and light soups are therefore the most appetizing and suitable alternatives, as well as all kinds of summer salads. They are healthy, nutritious and also very tasty. Are you in? Then take a pencil and paper…
The most difficult thing about this recipe is its name! Because it is very simple to prepare and is delicious when cold.
For 4 to 6 people:
We clean the leeks well, make a previous cross incision on the greenest end and wash it well under the tap. Remove the first outer layer and use the rest. For the recipe we will use the whitest part of the leek.
Cut the white part in slicesIn the premises of Enrique Tomás when someone says the word.... Wash and peel the potatoes and chop them up.
Fry the leek in the butter over a very low heat so that it does not take on any colour. When it is soft, add the potatoes and the chicken broth. If you are a vegetarian you can do it with vegetable broth or water. We will turn up the heat and let it cook for 30 minutes until the potatoes are tender. Then we will beat everything and when it cools down a little, we will add the liquid cream.
Finally, strain through a fine sieve to remove any remaining leek skin. If we want to take it very cold, we will put it in the fridge and when it is ready we will serve it in a bowl or a glass to drink it.
Almost everyone has tried this delicious, nutritious and refreshing drink at some point. Now we find it in every supermarket in tetrabrick. However, we invite you to make it yourself as often as you can with the wide variety of fresh seasonal products. This recipe is very easy and you will like it better than any of the packaged ones and it will be cheaper because you can keep it in the fridge for several days without any problem.
For 4 to 6 people
We chop up all the ingredients and put them in the blender. Add the oil, water and sherry vinegar. It is not necessary to peel the tomatoes or the pepper because we will then pass it through the fine sieve.
Once the gazpacho has been crushed, pass it through the fine sieve, pressing it well with a spoon so that it is a fine cream without any skin or seeds. We put it in a container in the fridge for a couple of hours so that it is very cold before drinking it.
We can accompany it with some fried bread croutons and the same ingredients cut into small cubes. Or, none of that, and we serve it just with some shavings of Serrano ham sprinkled on top. If you choose this way, you’d better reduce the salt among the ingredients. Delicious Iberian touch!
In just 10 minutes you’ll have this delicious melon soup ready. Light, refreshing and tasty with a touch of sweetness has become a must in our summer diet. You will find it on most restaurant and bar menus.
For 2 people
We peel the garlic clove and remove the germ to make the taste softer. Let’s start by adding only half and we can always add more if necessary. We have to look for the balance between flavours.
Peel the spring onion and cut it into 4 parts. Wash the pepper and cut into pieces. Peel the cucumber and remove the seeds. Cut the melon into pieces and also the bread.
Put everything in a blender, add salt and pepper and mash. Add the extra virgin olive oil, mint, salt and pepper. Crush for a few minutes at maximum power to emulsify.
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