Cold creams or soups and gazpachos are genius and the perfect antidote to beat the heat. That is why, when I saw Arguiñano prepare this carrot and apple cream with a touch of cumin I knew that it would fit in my kitchen and with the tastes of my family. And so it has been.
The recipe couldn’t be easier or faster. It’s ready in zero comma, it’s oil-free, and it only needs five ingredients to be ready. It can be eaten hot, warm or cold, which is most appreciated at this time of year. But let everyone serve it to their liking.
The touch of cumin is spectacular. If you are lovers of this spice, then you will surely enjoy this cream. If you don’t like it much, you can do without it or replace it with a little thyme, oregano, or some other aromatic herb.
Peel the carrots and remove the ends. Cut them into slices and place them in a saucepan. We add enough water to cover thema pinch of salt and boil them for 15 minutes or until they are tender.
Remove the carrots from the water (reserving the latter) and transfer them to a large container along with half an apple, peeled, seeded and chopped. We grind well. Add the liquid cream and blend again.
We adjust the consistency point incorporating water from cooking the carrots, to taste. Finally we add half a teaspoon of ground cumin, salt to taste and give it one last blow of the blender to amalgamate the cream well. Store in the fridge until serving time.
BRA Efficient – Set of 3 peelers
With what to accompany the cold carrot cream
a bowl of cold carrot and apple cream with a touch of cumin It is the ideal starter for any summer lunch or dinner. It can be served in a glass and drunk as if it were a milkshake, with the vitamin shot that comes with it. At any other time of the year, when hot, it can also be enjoyed.
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