Name: Tomato and corn cream
Yield: 4
Cuisine: cuisine
Ingredients: 300 gr. canned or frozen corn; 6 ripe tomatoes; 700 ml. water or vegetable broth; 4 cheeses; a splash of oil; shawl

This recipe can serve us both for a light dinner or as a starter. Being easily digestible and not having to chew, it is an ideal food for our babies. Besides, it is very nutritious since the corn is rich in carbohydrates (it also does not contain gluten) and the cream is completed with a little cream cheese.

Tomato and corn cream

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This tomato and corn cream is delicious at any time of the year. If you didn't know it, you have to try it

Ángela

Kitchen: cuisine
Recipe type: creams
Rations: 4

Total time:

Ingredients

300 gr. canned or frozen corn
6 ripe tomatoes
700 ml. water or vegetable broth
4 cheeses
a splash of oil
shawl

Preparation

Wash the tomatoes, peel them and cut them into quarters.
We put them in a pot with the corn, a little salt and the vegetable broth and bring it to a boil. Cover and cook over medium heat for 15 minutes.
After the cooking time has elapsed, remove the pot from the heat and remove a little of the cooking broth, reserving it in case it is necessary to lighten the cream. Add the cheese to the corn with tomato and beat very well. Add more broth if necessary.
Pass the cream through a fine strainer or a Chinese strainer to remove any fibers or seeds.
We serve the warm cream with a trickle of oil. We can add a little corn grain and cheese to decorate.

Image: monsoonspice

Recetín

Tomato and corn cream