Cold carrot and apple cream, Karlos Arguiñano’s star recipe for undercooking and eating well

Summer is full of great plans, from festivals to long days at the beach or endless dinners with friends on the terrace. That’s why it’s not cooking that gets us most excited at this time of year. easy recipes not to cook too muchand cold creams are a great option.

We can keep the toppings ready in the refrigerator in another container that we will prepare in advance and add while serving, and we can solve dinner a few days a week without complicating our lives.

Cold creams like the classic vichyssoise or traditional gazpacho will finish the day lightly, as they did this summer, as they are simple and refreshing preparations, as in our meals this summer. cold carrot and apple cream Karlos Arguinano’s photo.

We separate the boiled juice from the carrots and transfer it to a container for mashing, where there will be half of a chopped apple (peeled and seedless). Add the cream and mix. When we add the boiled water we have reserved and get the consistency we want, we add cumin and salt and crumble again.

We can strain the cream through a fine sieve like this, but if our blender is powerful, the cream will be fine and you won’t need it. We keep it in the fridge until serving time, and we can accompany the cream with some kale chips (like the ones used to accompany this salmon in DAP) or some seeds.

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Photos | Directly to the Palate