Cold cream watermelon spiced with curry

Cold cream watermelon spiced with curry

Today we bring you a watermelon recipe that Mayte Jiménez, the chef from La Mancha, has hand over us , from SABORES en tu CASA, for what we will show you and invite do to it yourself because it is easy, delicious and refreshing. This season fruit allow us  a gastronomical diverse use, whether for starters, main dishes or desserts. It is true that we are not always find a recipe easy to prepare and that also fulfils this function in the fridge for a following consume.

Today, Mayte Jiménez surprises us with this cream because she uses a very aromatic spice of Indian origin, such as curry, which is mixed with the freshness and a light sweetness of watermelon. 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 are going to use a beater (check in before that your blender can chop ice, otherwise use 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. Mix for at least 3 minutes at maximum speed.

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We pour the cream content into an airtight container and keep it in the refrigerator until the serve moment. It is very important that it is consumed cold.

We follow with the decoration of the skewer and we insert two watermelon pulp balls in each skewer and for each diner guest. We sprinkle the curry on the skewer and, to decorate cream, we put a little bit of chives and coarse salt to give it that “touch”. It is served very cold.

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As you can see, it is an easy recipe to make and very tasty for a starter, for lunch or either for a dinner.

An advice: consume better after 24 hours in the refrigerator. The flavours have been mixed better.

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

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