Sunrise, pumpkin cream and cherry gazpacho
These hot days I just want to eat fresh and light elaborations without too many complications. That’s why I’m always thinking of new ways to make creams and starters, such as this Sunrise, pumpkin cream and cherry gazpacho. The truth is that the idea came to me unexpectedly when I was thinking of some variety of cold cream.
I remembered the traditional tequila Sunrise, orange juice and grenadine and that was the moment when I thought it would be great to use that same presentation but combining two types of soft, light and fresh creams. From the first moment I was clear that the gazpacho would make with cherries, they are in season, in addition, they contribute that intense and powerful color that remembers to this cocktail.
For the next cream I thought a bit more about what ingredients to use. Finally I decided on pumpkin, the texture is very soft and pleasant, besides I thought that combined with orange would give very good result. That way we could simulate the traditional cocktail in a non-alcoholic version to enjoy this summer.
Music for this Monday and no-cocktail, Variety Lab “I can´t help thinking about you” from Hôtel Costes 15, link Youtube.
What variants can I make in cherry gazpacho:
- If cherries do not like you, you can prepare a gazpacho with watermelon, strawberries, beets … The final color would be very similar to the one we get elaborating it with cherries but with a different taste. But in all cases the result is fantastic.
- The amount of garlic should not be too high since this ingredient is much stronger and can hide the rest of the flavors.
- In my case I like much more to use apple cider vinegar than white wine vinegar, but feel free to use whatever you like.
- Aromatic herbs always bring a fresh and different taste, but they can be omitted if you do not like them.
- I like to strain the gazpacho to remove possible seeds or peel, the final result is much more pleasant and smooth.
- The final density of gazpacho is somewhat more dense, this time, than when we prepare a traditional gazpacho. I did not want it to be too much liquid to avoid that the union of both creams could give a bad result.
What variants can I make in pumpkin orange cream:
- You can combine the pumpkin with carrot if you prefer, but in my case I like more only with this ingredient.
- Roasted pumpkin, in my humble opinion, tastes better than when we boil it. But prepare it in whatever way you like.
- The orange brings a lot of flavor, depending on the variety you use you will need more or less amount of zest. Do not add too much to not hide the taste of the pumpkin completely.
- Greek yogurt can be substituted for heavy cream, coconut milk or even cream cheese.
- Sage has a very particular and pleasant flavor, but if you do not find it, omit it without any problem.
SUNRISE, PUMPKIN CREAM AND CHERRY GAZPACHO
FOR THE CHERRY GAZPACHO:
- 21,1 oz (600 g) ripe red tomatoes
- 7 oz (200 g) pitted cherries
- 0,17 oz (5 g) garlic
- 2 large basil leaves
- 2 large mint leaves
- 1,6 oz (45 g) olive oil
- 0,6 oz (18 g) apple cider vinegar
- 2,8 oz (80 g) water
- salt to taste
FOR PUMPKIN ORANGE CREAM:
- 44 oz (1,250 g) pumpkin
- 1 medium sweet onion
- 7 oz (200 g) Greek yogurt
- 3,5 oz (100 g) orange juice freshly made
- zest from 2 oranges*
- 2 large sage leaves
- 1/2 tsp ginger powder
- 2,1 – 2,4 oz (60-70 g) water
- a dash of olive oil
- salt and pepper to taste
* Add to taste, one or two orange zest.
- orange slices
- sage leaves
Bake the pumpkin.
- Preheat oven to 375ºF.
- Peel the pumpkin, remove the seeds and cut into pieces. Set aside.
- Cut onion in wedges, set aside.
- Line a baking pan and place the pumpkin along with onion. Drizzle with olive oil and season to taste.
- Bake for 1 hour or until pumpkin is tender.
- Remove from the oven and let cool.
Make pumpkin orange cream.
- In a blender add the roasted pumpkin along with the onion and blend until you get a very fine and smooth cream.
- Add Greek yogurt, orange zest, ginger powder, sage and orange juice. Blend again until get an homogeneous cream.
- Pour water and blend again.
- Rectify salt and pepper if necessary.
- Place in an airtight container in the fridge until needed.
Make cherry gazpacho.
- Wash tomatoes and cherries.
- Chop tomatoes and cherries.
- In a blender add tomatoes along with cherries, mint, basil and garlic.Añadimos el tomate junto con las cerezas, la albahaca, menta y el ajo en una batidora de vaso. Blend until smooth.
- Add the olive oil in a fine and continuous thread and processing at the same time.
- Add salt and apple cider vinegar in the same way.
- Rectify salt and apple vinegar if necessary.
- Before pouring it into a jug, strain the gazpacho using a colander to remove possible seeds or peel.
- Store in a glass jar or jug in the refrigerator util needed.
Serve Sunrise, pumpkin and cherry.
- To serve ideally use a long glass, but we can use another type of glass or recipient that we have at home.
- Pour some cherry gazpacho into each glass.
- Add somee pumpkin puree with the aid of a spoon over the gazpacho. To create the blur effect we will help with a toothpick, we will carefully remove to integrate both creams.
- Fill the glass with more pumpkin cream until it almost reaches the surface. I recommend using a spoon to keep both creams in different layers.
- Decorate with cherries, orange and sage.
- Serve cold.
A different way to enjoy a cold cream in summer, this Sunrise of pumpkin cream and gazpacho of cherries that surely will amaze you too much. A combination of sweet, fresh and aromatic flavors to combat this premature summer we are having.
The presentation is a suggestion that, of course, you can adapt at home. Even if we have guests at home it could be a great idea, we can present it in shot glasses. Surely they will be surprised 😉