Cream of lettuce and cucumber cream recipe
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Total: 10 min Diners: 4
This cream of lettuce and cucumber, cold, is as easy to make as putting in a blender all the ingredients and worry only that it is all very well crushed, secret that lies in leaving in the machine as long as necessary almost forgetting that it will be our green gazpacho.
Ingredients
Cucumber, 1 u Romaine lettuce, 1 u Garlic clove, 1/4 u Shallot, 1 u Bread crumbs, 100 g Olive oil, 80 ml Yogurt, 100 g White wine vinegar, 1 tablespoon Salt, c/s
Step 1
In the glass of our blender or in a large bowl if we are going to grind with hand blender, place all the chopped ingredients, washed and chopped, without skin the cucumber. It is best to chop them as small as possible so that the time of crushing is as simple as possible.
Step 2
If we see that the lettuce cream is very dense we can add a little water and we can even do without the bread if we do not want to add hydrates. We will have to grind a lot, almost until we get bored, until it is smooth and silky. If we see that it has much group because we are impatient we can strain it to remove impurities.
Step 3
Add at the end the salt and the vinegar, to the point of each one and finally and without stopping grinding the olive oil to thin stream so that the cream is emulsifying. This will ensure that it does not separate later in the refrigerator when we let it cool.
Step 4
It is important to chill the cream in the refrigerator for at least 6 hours, although it is always better overnight. Then, when serving, finish with a little more yogurt and some mint leaves and a few drops of extra virgin olive oil.
Tricks and suggestions
We can also add a little melon and apple, both fruits add a great touch to this cream or summer soup that we can lighten all we want, perfect to take to the beach, to the mountains, for a day at the pool or to always have in the fridge and that is almost our drink.
