Cold cream of watermelon spiced with curry

Cold cream of watermelon spiced with curry

Today we bring you a recipe with watermelon that Mayte Jiménez, the chef from La Mancha, has lent us, from SABORES en tu CASA, so that we can show it to you and invite you to enjoy it because it is easy, rich and refreshing. This seasonal fruit allows for a wide range of gastronomic uses, whether for starters, main courses or desserts. It is true and true that we do not always find a recipe that is easy to prepare and that also fulfils this function of conservation in the refrigerator for later consumption. 

Today, Mayte Jiménez surprises us with this cream because it uses a very aromatic spice of Indian origin, such as curry, which is mixed with the freshness and light sweetness of watermelon, and let’s see how it does it!

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Ingredients (for 8 pzs)

  • 800 gm. watermelon pulp in pieces, skin and seeds removed (for the cream)
  • 50 grs of watermelon balls (for the skewer)
  • 100 grs. of spring onion
  • 350 grs of tomatoes, grated or in pieces
  • 1/2 fresh red chili pepper, seeded (optional)
  • 1 teaspoon curry powder (for the cream)
  • 1/2 teaspoon curry powder (to decorate the skewer)
  • 50 ml of extra virgin olive oil
  • 20 ml of sherry vinegar
  • 1 teaspoon salt
  • 250 grs of ice cubes or very cold water

 

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Cooking

We will use a blender (check before your blender can chop ice, otherwise use very cold water) to mix most of the ingredients. To do this, put the pieces of watermelon, tomato, tender onion, curry, oil, vinegar, salt and ice into the glass of the mixer. Crush for at least 3 minutes at maximum speed.

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Vertemos el contenido de la crema en un recipiente hermético y lo reservamos en el frigorífico hasta el momento de servir. Es muy importante que se consuma fría.

Seguimos con la decoración de la brocheta e insertamos dos bolas de pulpa de sandía en cada brocheta y para cada comensal. Espolvoreamos el curry sobre la brocheta y, para decorar la crema, colocamos un poquito de cebollino y sal gruesa para darle ese “toque”. Se sirve muy frío

sabores en tu casa

As you can see, it is a very easy recipe to make and very tasty for a starter either for lunch or dinner. A word of advice: consume better after 24 hours in the refrigerator. The flavours have been mixed better.

I encourage you to try it and enjoy our local and seasonal produce, and I hope you enjoy it!

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