Selection of cold cream recipes

Looking for cold cream recipes? They are ideal options for summer days, when it is hot, or even as a quick cold starter to make at home. We discover some delicious options for you.

If you are looking for refreshing recipes to enjoy on a summer day, either for lunch or dinner, there is no doubt that cold creams are one of the best options. Why? Not only because they help us refresh our body, but because they are tremendously light.

In addition, they stand out for being nutritious options since we can make them with vegetables, greens and fruits. They are easy recipes to make full of vitamins and with the necessary nutrients to carry out a healthy and balanced diet because as we have said on previous occasions, summer is a season that gives us the opportunity to take care of ourselves as well.

With the onset of summer, the markets are flooded with those rich fruits that we do not see at other times of the year, ideal to refresh and hydrate ourselves and thus mitigate the summer heat.

Cold cream of tomato, cherries and basil

Ingredients:

• Half a kilo of tomatoes.
• 250 grams of seedless cherries.
• 2 tablespoons of extra virgin olive oil.
• 2 tablespoons of vinegar.
• 6 basil leaves.
• 50 ml. of Modena vinegar.
• A pinch of ground white pepper.
• A pinch of salt.

Elaboration:

1. We wash the tomatoes well, remove the skin and the seeds.
2. We cut the tomatoes into pieces.
3. We wash the cherries and remove the seeds.
4. In the blender glass we put the tomatoes, cherries, oil, pepper, salt,
5. and vinegar.
6. We grind everything until it is well ground.
7. We will reserve the tomato cream in the refrigerator for about 2 hours to cool.
8. Before bringing the cream to the table we follow the following steps:
9. We reduce the Modena vinegar a little to the fire and reduce it with moderate heat.
10. We wash the basil leaves and chop them finely.
11. At the time of presenting the tomato cream, we will decorate it with a thread of the Modena vinegar reduction and some minced basil leaves.

Cold cream of beans, ham and croutons

We can either get the beans in their natural form in pods or use the frozen ones. The small beans or tender beans are very rich in this recipe.

Ingredients:

• Half a kilo of baby broad beans.
• Half a liter of vegetable broth.
• 50 ml. of liquid cooking cream.
• 2 spring onions.
• One garlic clove.
• 2 cooked potatoes.
• 2 tablespoons of virgin olive oil.
• Salt.
• A pinch of ground black pepper.
• 100 grams of serrano ham in cubes.
• Croutons or croutons of fried bread.

Elaboration:

• We put water to heat with a little salt to bring the beans to a boil if they were the frozen ones, taking into account previously defrosting them.
• If they were the beans in pods, we will remove the pods and cook them with a little water and salt until they are tender.
• We drain the broad beans and reserve them.
• We peel the potatoes and cook them with water and salt until they are tender.
• Once they are tender, we drain them.
• We remove the skin from the onions and the garlic clove and chop them.
• In the blender glass we put the beans, the cooked potatoes, the onions, the garlic, the vegetable broth, the cream, the olive oil, the salt and the pinch of ground black pepper.
• We activate the mixer and blend until everything is well ground.
• We keep the cream in the fridge to serve it cold.
• At the moment of serving it, we will put the ham cubes on top and a few croutons.

Cold cream of beets and hard-boiled eggs

We can get beets raw and cook until tender or use beets that are already cooked, frozen or canned.

Ingredients:

• Half a kilo of cooked beets.
• A natural yogurt.
• Half a liter of vegetable broth.
• 2 cooked potatoes.
• 2 hard-boiled eggs.
• 2 tablespoons of extra virgin olive oil.
• Salt.
• A pinch of ground black pepper.
• A few minced parsleysleave.

Elaboration:

1. If we opt for frozen beets, we will defrost it and bring it to a boil by putting it on the fire with a little water and salt.
2. If it were the canned beet, we open the jar and drain it well.
3. We remove the skin from the potatoes, wash them and cook them with a little water and salt.
4. When the potatoes are tender, drain and reserve.
5. In a saucepan with water we put the eggs to cook.
6. Once they are cooked, we let them cool, we remove the shells and chop them very finely and reserve in the fridge.
7. In the blender we put the cooked beet, the cooked potatoes, the yogurt, the vegetable broth, the olive oil, a pinch of salt, and the pinch of ground black pepper.
8. Blend until everything is well ground with a creamy consistency.
9. We reserve the beet cream in the fridge to cool.
10. We wash the parsley leaves and chop them finely.
11. At the time of serving the beet cream we will serve it with the chopped hard-boiled eggs on top.
12. We will also garnish with some minced parsley leaves.

Cold cream of cucumber, yogurt and mint

To prepare this cream we can make a homemade vegetable broth or if we do not have much time or we want to make a refreshing and quick first course we can resort to industrial vegetable broths that are already prepared.

Ingredients:

• Half a liter of vegetable broth.
• 8 natural yogurts.
• 3 cucumbers.
• 2 spring onions.
• One garlic clove.
• A pinch of salt.
• A pinch of ground black pepper.
• A splash of extra virgin olive oil.
• One lemon’s juice.
• A few leaves of mint.

Elaboration:

• We remove the skin from the cucumbers and cut them into pieces.
• We remove the skin from the onions and the garlic clove and chop them.
• In the blender glass, put the cucumbers, onions, garlic clove, beaten yogurt, vegetable broth, a pinch of salt, a pinch of ground black pepper, a drizzle of olive oil, and lemon juice. and we beat everything together well.
• We keep the cold cucumber soup in the fridge until it’s time to serve it.
• We wash the mint leaves and chop them finely.
• At the time of serving the cucumber cream we will put the minced mint on top.
• Suggestion: We can leave a few cucumber cubes reserved and accompany the cream with them when eating it.