Cold vegetable cream with roasted pepper

If you want to eat well and stay hydrated in summer, you can ally yourself with recipes like this cold vegetable cream and roasted pepper. And is that the gazpachos and cold soups with a very healthy alternative to combat high temperatures.

The recipe carries vegetables as common as leek, carrot, tomato, celery and roasted red pepper, which is the main reason why today's recipe has such a beautiful color.

This cold cream is very simple to doYou just have to poach the leek a little and then cook the vegetables. It is crushed, left to cool and ready to drink.

Cold vegetable cream with roasted pepper

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An ideal cold soup to take care of yourself and keep you well hydrated in summer.

• Mayra Fernandez Joglar

• Recipe type: soups
• Calories: 280
• Rations: 4

• Cooking time: 40M
• Total time: 40M

Ingredients

• 200 g leek
• 20 g olive oil
• 180 g carrot
• 100 g Tomato
• 50 g of celery
• 1000 g broth or water with 1 tablespoon of powdered vegetable concentrate (see recipe here)
• 250 g of roasted pepper
• 250 g of milk or vegetable drink
• Salt and pepper

Preparation

1. We put the washed leek and cut into large pieces in the glass. We bite it during 3 seconds, speed 5. We lower the pieces towards the blades.

2. Add the oil and poach it for 8 minutes, 120º, speed 1.

3. We take the time to prepare the rest of the vegetables. We scrape the carrots and wash them together with the tomato and celery.

4. Next, we add the chopped vegetables and program 10 minutes, 100º, speed 1.

5. After the time, we pour the broth or water with a tablespoon of concentrated vegetable broth. We also add the roasted pepper and milk. Season to taste and program 20 minutes, 100º, speed 1.

6. After time, we adjust the salt and pepper. We let the temperature drop a little and we crush 2 minutes, speed 10.

7. We pour the cream into a jar or container and let it cool. When it has reached room temperature we put it in the fridge.

8. At the time of serving, we distribute the cream in bowls or deep plates.

9. We can decorate them with legume chips, celery or parsley leaves, seeds such as flax or sesame.

Do you want to know more about this cold cream of vegetables and roasted pepper?

I like to use leek to make this recipe but I have also prepared it with shallots or onion and it is also very rich.

There is nothing like preparing the roasted peppers at home but they can also be bought already roasted. So don't stop making this recipe because you don't have time.

This recipe is suitable for vegans, lactose and egg intolerant. If you're Celiac make sure the milk or vegetable drink is gluten-free, try almond milk. And if you want a lighter option, use rice milk.

You can take this cream at room temperature but, personally, I like it colder as if it were a gazpacho o gazpacho.

If you use this recipe for eat at the office or on the beach the best thing is that you put it in a No products found. and drink it as if it were a soda.

Take advantage of the 30 minutes of steam to prepare other recipes in the varoma like rice, papillote with fruits or pan.

More information - Cherry Gazpacho / Mango salmorejo with crispy bacon / Steamed bread with poppy seeds

Adapt this recipe to your Thermomix model