Eating cold soups in summer is a matter of pure survival: they are usually very simple to prepare, you don’t have to spend hours in front of the fire and they are a source of hydration when the body asks for it the most. Besides, you can prepare an extra portion and have it in the fridge, ready to eat: isn’t this the best thing that can happen to you after a day at the beach? If pine nuts are not your favourite nut, try cashew nuts, hazelnuts or almonds. If the ones you buy are already roasted, skip that step.
Productos con los que prepararla
Ingredients
- 300 g of spinach sprouts
- 50 g of pine nuts
- 3 plain yoghurts (375 g)
- 700 ml water
- 1 clove of garlic (or to taste)
- Salt
- Pepper
- Lemon juice (optional)
Instructions
- In a frying pan over medium heat, brown the pine nuts for two or three minutes, stirring constantly so that they do not burn. Remove and set aside.
- Put the stir paddle accessory in the Chefbot’s glass. Add 400 ml of water with a little salt, and programme 10 minutes at 120℃, speed 1.
- Open the Chefbot and add the 300 g of spinach, pushing it down with the spatula. Program 3 minutes at 120℃, speed 1 and close.
- Open the Chefbot and, taking care not to burn yourself, extract the stir paddle accessory and insert the blade accessory. Add the remaining 300 ml of water, the peeled garlic clove, the 375 g of yoghurt, salt and pepper to taste and half of the pine nuts (25 g). Set for 2 minutes at speed 10 and close.
- Open the Chefbot and taste the cream to adjust the salt and pepper and do so, if necessary. Place in the fridge and cool before drinking, with the pine nuts reserved as an accompaniment and a few drops of lemon juice.