We are in tomato and zucchini season. The Gardens are starting to produce one of the biggest delicacies of this time of year in the form of tomatoes, from which we can get not only delicious recipes like gazpacho or salmorejo, but more original recipes like this zucchini and tomato cream.
Cut the onion into brunoise and boil it in a saucepan with three tablespoons of extra-virgin olive oil. When the onions start to take color, let’s chop the zucchini small. You can leave the peel or remove it to your taste. I chose to remove one part and leave some parts with leather to get more color.
After boiling the zucchini for ten minutes, Add the vegetable broth, stirring occasionally, and cook until tender and reduce. Then we continue Mix with a hand mixer.
with tomato, we prepare a classic tomato fries, and after passing through the food mill, we add five or six tablespoons of this sauce and continue mixing until our pumpkin cream turns an intense orange color.
Finally, we can add some milk or cream to lighten it up, garnish with the fried onions and thyme and give it a great touch.
The truth is, it’s a very simple recipe that combines traditional zucchini cream with classic tomato fries, giving it an incredible twist and conquering even the most demanding palate.
Come on, not only can we make use of the season’s most appetizing ingredients, but even the very unprofessional in the kitchen can make it and enjoy it hot, lukewarm or why not, cold and hot. Just a hand blender and a food grinder for what we need.
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Photos | Directly to the Palate and Unsplash
Source: Trendencias
Lloyd Grunewald is an author at “The Fashion Vibes”. He is a talented writer who focuses on bringing the latest entertainment-related news to his readers. With a deep understanding of the entertainment industry and a passion for writing, Lloyd delivers engaging articles that keep his readers informed and entertained.
