The cream I propose today could not be simpler, healthier and richer at the same time.
This is also the ideal time to prepare it, at least around here, when we are in the middle of harvesting tomatoes and courgettes.
We can accompany it, as they do in Holland, with a good slice of bread. I have decorated it with chopped chives, but there are many other possibilities: very chopped hard-boiled egg, fried bread squares, grated cheese… or a sprinkling of ground white pepper.
ZUCCHINI AND TOMATO CREAM
1 medium zucchini – 1 onion – 8 tablespoons tomato sauce (or grated ripe tomato) – 2 tablespoons oil – salt – chicken or fish stock or just water
We wash and cut the zucchini in wheels of approximately one centimeter.
Peel and chop the onion.
Put the oil in a pot and fry the chopped onion in it.
Add the zucchini slices and the tomato sauce. If we use grated natural tomatoes, we add them at this moment too and fry them for a couple of minutes.
Add a small glass of broth or cold water, cover the pot and let it cook until it is tender.
Once it is cooked, blend it with the mixer until it forms a smooth and fine cream.
We serve it hot, with the chopped chives (or the accompaniment that we have chosen) and the slices of bread, alone or watered with olive oil.
I OFFICIALLY DECLARE THE SEASON OF THE CREAMS AND SOUPS OPEN: CREAM OF TOMATO, COURGETTE AND AUBERGINE WITH STAR ANISE
Although the sun has finally come out again this weekend, you can tell that it is already an autumn sun with loose rays… This is what the days of the end of September have.
At home we have been returning to more autumnal menus for a few days and the creams and soups (hot) are again the protagonists of the dinner.
The cream that I bring you today is a recipe for the end of summer, as it mixes the flavours of the last vegetables from the garden and the star anise that already smells of Spiced Bread or Speculoos. It’s a simple cream with a lot of flavor that we can eat cold or hot depending on what we want… Or depending on where we live :o)
Happy week to everyone!
I DECLARE OFFICIALLY OPEN THE SEASON OF CREAMS AND SOUPS: CREAM OF TOMATO, ZUCCHINI AND EGGPLANT WITH STAR ANISE
CREAM OF TOMATO, ZUCCHINI AND EGGPLANT WITH STAR ANISE
For 4 people
800g of very ripe tomatoes
400g of zucchini
200g of aubergine
1 large spring onion
1 sprig of fresh thyme
1 star aniseed
1cc** of olive oil
Heat the olive oil and brown the spring onion until it begins to take color. Add the eggplant cut into small cubes and sauté for about 5 minutes with a good pinch of salt.
Add the tomato, cleaned and cut into large pieces, and the diced courgette. Add the star anise and fresh thyme.
Cover and cook over medium heat until the vegetables are tender. It is not necessary to add water or broth as the tomato will release its juice and give a lot of flavour to the cream.
Crush the cream very well and strain it through a chinoise if we want it to be smooth. We adjust salt and pepper, and with a little water according to the texture that we like and serve cold, hot or at room temperature, as we like :o)
Some useful or not so useful information
* The original recipe is here. It’s from the Biogourmand blog which I’ve told you about several times already because it inspires me a lot in my daily life. I have adapted it a little bit to my habits but the idea is this :o)