Three cold recipes with zucchini that are perfect for summer

cold pumpkin puree

this pumpkin puree is one classic recipes Herbal creams that can be eaten both hot and cold. This time we will drink it cold like green gazpacho. You need to prepare it. Two zucchini, one potato, one spring onion, four cheeses, one glass of liquid cream, butter, olive oil, salt and pepper.

First of all, you should wash all the vegetables well, peel the skins and cut them into small pieces. Put them in a pan with some butter, pepper and salt and fry them. Then cover with water or vegetable broth and lower the heat so it cooks slowly for thirty minutes. After this time, add the cheeses and liquid cream and mix well. Take it from the stove and pass the whole mixture through the blender until you get a homogeneous mixture.

Let it cool to room temperature first, then store the cream in the refrigerator for a few hours. Drizzle olive oil on top while serving. You can also accompany it with some croutons or a hard-boiled egg cut into small pieces.

Zucchini carpaccio with orange and walnuts

Another way to eat zucchini is to prepare a refreshing salad. carpaccio We will include fruits. To make this recipe we need a zucchini, an orange, a handful of walnuts, oil and Modena vinegar. You need to wash the zucchini well, cut it into as thin slices as possible and place it at the bottom of a tray. Then we peel the orange and cut it into pieces that we will put on the zucchini slices. Finally, we put the walnuts on it.

The juice from the orange will be used to prepare the salad dressing, so we put it in a bowl with a tablespoon of olive oil, a tablespoon of Modena vinegar and some salt and pepper. Mix everything well and season the carpaccio.

Pumpkin Cream with Mango and Yogurt

this pumpkin cream it can also have a sweet touch. To do this, we will include mango and yogurt, a very original combination, in the recipe. To prepare this recipe, we will use two zucchini, one mango, one potato, half a spring onion and natural yogurt. We will also use some mint leaves and a glass of liquid cream. To make this cold cream, you first need to peel the potato, cut it into medium-sized slices, and boil it for about 20 or 25 minutes.

Meanwhile, peel the zucchini and spring onions and cut them into small pieces. Saute in a pan with a tablespoon of oil. Then put it in the blender glass with the cooked potatoes. Peel the mango and cut into medium pieces. Add it to the mix too. Finally, add natural Greek yogurt and some fresh mint leaves. Beat everything thoroughly until you get a homogeneous mixture. Let it cool for a few hours in the refrigerator and then serve with a few pieces. mint leaves as decoration.