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Another starter idea for this summer. This time it's a soupsummer minestrone) but cold, with onion, tomato, chickpeas, pasta and something that gives it a special flavor, a little pesto.
You can do it in the morning to take at noon or even prepare it to take the next day. So that the pasta is always al dente I advise you to add it already cooked when you are going to eat it.
We liked it. A few days ago I did pesto for a pasta and, what was left over, I kept in a glass jar in the fridge. I knew that pesto was ideal for the pasta and that it was good with other things like with boiled eggs but what he did not imagine was the touch he could give to the legume.
And as my colleagues usually point out, it is a good dish (in this case of legume) to take to work.
I hope you like it!
Summer Minestrone with Genoese pesto
Cold soup ideal as a starter or summer starter. With chickpeas, tomato, pasta and a little pesto that will give a special touch to this typical Italian dish
Equivalences with TM21
More information - Pasta & pesto, Quail eggs with pesto sauce, Cooking pasta in Thermomix
Source - One two three, we invite you! (Vorwerk)
Hello everyone, I'm new to this thermo and with your comments, I'm getting the hang of it, thanks to everyone: disqus
How nice Gloria! Stay with us and ask us if you have any questions .. Lots of kisses!
Hello everyone, this has nothing to do with this recipe, which by the way has to be very tasty, my question is if you can help me get the recipe for the thermomix of what is called carcamusas. (It has meat, tomato and I don't know what else), someone knows how to do it
Hello Montse! I leave you here the recipe for Carcamusas Toledanas that they have made in Thermomix Magazine. I hope you like it:
Ingredients
- 100 grams [g] onions, cut into pieces
- 70 grams [g] extra virgin olive oil
- 400 grams [g] tomato, crushed, natural or canned
- 150 grams [g] Iberian ham, in cubes
- 150 grams [g] chorizo, (sliced)
- 800 grams [g] lean pork, diced 4 cm
- ½ teaspoon salt
- 1 pinch pepper
- ½ teaspoon oregano
- 50 grams [g] white wine, or cognac
- 150 grams [g] frozen peas
Preparation
Put the onion in the glass and chop, programming 3 seconds, speed 5 (for TM31) or 3 seconds, speed 3 ½ (for TM21). Using the spatula, lower the onion remnants from the lid and inside the mixing bowl onto the blades.
Add the oil and sauté programming 6 minutes, Varoma temperature, speed 1.
For TM31, stir in tomato, ham, chorizo, meat, salt, pepper, oregano, and wine. Program 30 minutes, 100º, turn to the left, spoon speed and, in the last 5 minutes, add the peas through the jar. For TM21, place the butterfly on the blades, add the tomato, ham, chorizo, meat, salt, pepper, oregano and wine.
Program 30 minutes, 100º, speed 1 and, in the last 5 minutes, add the peas through the jar.
Pour into a platter and serve with diced fries.
It would have helped me if you had committed that the legume has to be already cooked, yesterday I spent almost 2 hours trying to get the beans to cook and in the end I had to put it in the pot, well I don't know what I'm going to eat today, I'll tell you
Hi Mary,
A thousand pardons for the mistake. It is already corrected in the ingredients so there is no confusion.
Thanks for your comment. Kisses!
Thank you very much for changing the recipe, I also leave you a recommendation in case what happens to me that you do not previously cook the legume, the fact is that as in the end I had to pass it through the express pot, it came out very dense so I added some water, a little more pesto and I crushed it, then I served it like gazpacho, cold with some Serrano ham shavings and a splash of pesto…. I gave it to some friends to try and they were delighted ...
Many to specify in the recipe what I told you, I will also take the opportunity to leave you a recommendation in case what happens to me and the recipe ends up in the express pot because you have not cooked the beans, the fact is that I crushed everything with a little water and salt, then I served it cold, like a puree, with crushed serrano ham and pesto… I gave it to some friends to try and they were delighted…. they licked their fingers.
Well ... happy ending after all ... how glad I am.
My sincere congratulations on how you got out of the way and successfully. You have proven that you are an excellent cook!
Kisses