Surely think every night what you will take in the food the next day, exhausting the ideas of summer meals that do not become heavy and allow you to continue work after the break. We help you solve the daily problem by presenting some fresh suggestions for your lunches in the office , which take less than half an hour to make and can be served cold.
Typical Andalusian recipe that is made with potatoes, olive oil, sherry vinegar, parsley and spring onion, as well as other spices that you wish to add. You should cook the potatoes without peeling them for twenty minutes until they are tender, adding salt to taste. Once you get them out of the fire, you can peel them and cut them into slices, adding the condiments mentioned when they are still hot. It is a dish that can be tasted cold or at room temperature.
2. Carrot and orange soup
Grind two carrots, one peeled orange, half cucumber and one sprig of celery until achieving a rather liquid consistency. Use a strainer to make the soup, adding a slice of wet bread, salt and vinegar as you prefer and crush again in a processor. It is ready to be served or deposited in a food for the following day.
3. Catalan outcast
It consists of a light salad whose center is the cod, which you will remove by soaking it half an hour before. Mix diced tomatoes with green or red peppers, olive oil and vinegar, adding onion, which you will soak in salt water for a few minutes, draining them before joining them with the rest of the preparation. You can add black olives as decoration to this recipe from Catalonia.
4. Tomato Gazpacho
Inflatable in Spanish cuisine and as widespread as the variants that are known throughout the country, gazpacho is an excellent summer alternative. To make a tomato, cut a kilo to take in the mixer, adding half an onion to pieces, a piece of cucumber and hitting a green pepper to drop their seeds, then chopping it to join it to the mixture. A clove of peeled garlic, three tablespoons of olive oil, three of vinegar, one of salt and is ready to beat at full speed for three minutes. Once you get the soup, let it sit in the refrigerator for two hours.
5. Pisto manchego
Originally from La Mancha, it is cooked in a thousand different ways but this time we propose a basic recipe ideal for summer. Cut a peeled garlic and simmer in olive oil until golden, adding an onion, a red pepper and a green pepper. Cut a zucchini into slices, as well as three ripe tomatoes in pieces – peeled and seeded. Wait 15 minutes, add 200 ml of ketchup and kitchens for another 5 minutes. Although it can be eaten hot, it is usually left to stand and cool to taste in summer.
6. Pudding of vegetables
Prepare three casseroles with hot water and a pinch of salt to cook the vegetables separately: 7 peeled carrots, a zucchini in slices and 250 grams of broccoli. When ready, drain them on kitchen paper and chop 5 of the cooked carrots to beat in a blender until mashed with 4 eggs. You need a mold to which you put baking paper and anoint it with butter to sprinkle breadcrumbs. Pour the puree over the mold, cut the remaining 2 carrots in strips and place on the puree, then pour the rest of the mash, place the broccoli, mash, zucchini and finally the rest of the puree. Requires a water bath at 160 ° for 45 minutes, to cool and unmold. A recipe that takes time but yields on a summer lunch, if you add decorative parsley.