Fresh summer recipes to be enjoyed on the terrace with a glass of Blume wine
Summer is the season for enjoying our free time and nobody likes to spend it slaving over a hot stove. That's why we opt for fresh and easy recipes that are quick to prepare, while ensuring, of course, that our food remains healthy and nutritious.
Our cooking reflects our lifestyle at this time of year, and we can continue to look after ourselves with delicious and easy-to-prepare recipes. With this in mind, we are recommending three recipes to combine with our two Blume wine varieties: Verdejo, Verdejo Selección and Sauvignon Blanc.
Let’s start with a cold refreshing soup:
Cream of cucumber, yogurt and mint
For two people, we’ll need:
2 small cucumbers, 1 Greek yogurt, half a spring onion, half a clove of garlic, a pinch of salt, a dash of apple cider vinegar, a pinch of ground black pepper, a drizzle of extra virgin olive oil, some fresh mint leaves, a bottle of Blume Verdejo Selección
This simple recipe just requires you to chop the vegetables and place them in a blender. Add the vinegar, pepper, olive oil and fresh mint. Add the yogurt at the end and blend again. Refrigerate and add mint to decorate.
*Note: if it’s too thick, you can add a bit of water.
Uncork your bottle of Blume Verdejo Selección and enjoy the fresh, cold soup and the aromas and notes of dill and hay of our D.O. Rueda wine.
Grilled squid with Millefoglie Caprese of pesto and mozzarella cheese
2 clean medium-sized squid, 1 tomato, 1 ball of fresh mozzarella, basil, almonds, sesame seeds to taste, a drizzle of extra virgin olive oil, a pinch of salt and a bottle of Blume Sauvignon Blanc.
Wash the squid and remove any excess water by dabbing with kitchen roll. Heat the pan to a high temperature and grill the squid for 3 minutes each side.
Place the basil leaves, almonds, olive oil and pinch of salt in a blender. Blend to obtain the texture of pesto.
Cut the tomato, cucumber and mozzarella into thin slices.
Assemble on the plate by alternating a slice of tomato, a slice of mozzarella, a slice of cucumber, and adding a teaspoon of pesto sauce in between each layer. Decorate the final layer with sesame and pesto and a drizzle of olive oil.
Use a toothpick to hold it in place. Plate the squid alongside the Millefoglie. Our Blume Sauvignon Blanc will have been in the fridge during the preparation of this recipe. Its light, lively and fruity flavour brings that perfect ideal point of freshness to accompany the fish.
And to finish, dessert:
1 plain yogurt with sugar, 500 gr of cherries, chocolate and/or toppings to decorate and a bottle of Blume Verdejo Viura wine to be savoured.
Pit the cherries and freeze them. Also freeze the yogurt. When everything is frozen, place in the blender and mix until you achieve the consistency of ice cream. Pour into a container and freeze. Serve in small balls with a drizzle of melted chocolate or multi-coloured sugar toppings
The fresh and light flavours of Blume Verdejo Viura wine made with Verdejo and Viura grapes are perfect for this dessert. Pour yourself a glass of our D.O. Rueda, very cold.