Eating according to the rhythms of nature is one of the wisest acts that man can choose. In summer, furthermore, the variety of foods is one of the richest: the first tomatoes, cranberry beans, sweetcorn, watermelons and more. Here we tell you how to prepare them and how to pair them.
Respecting the cycles of nature, leaving aside that obsession of having a full fridge (regardless of whether they are seasonal products) is the invitation we make to you for this summer. Without forgetting that saying “nature is wise”, respecting what it gives us is also understanding that, if we follow the rhythms of nature, we will be giving our body what it really needs. Ancient diets that are still very present, such as Ayurveda, understood it this way centuries ago. Seasonal products help us receive the nutrients we need, but at the same time it is also a more sustainable way to eat.
In Chile, summer is synonymous with tomatoes, sweetcorn, watermelons, prickly pears, Granado (cranberry) beans, grapes, green beans, basil, melons and so much more. Here we tell you how to prepare some of them and how to pair them.
Watermelon and tomato gazpacho
Taking advantage of seasonal tomatoes and watermelons is an excellent idea, especially when both ingredients are combined. They are both red, sweet and juicy…similar and easy to complement. You only need the same amount of tomato and watermelon; it can be 250 grams of each. Process them together with a green pepper, a clove of garlic, 15 ml of wine vinegar, 30 ml of extra virgin olive oil and 100 grams of hard bread (previously soaked in water and squeezed). Once blended, you can strain it if you have pieces of skin, check texture, salt and pepper, and refrigerate it until ready to serve. Accompany it with a glass of very cold Marques de Casa Concha Cinsault Rosé.
Granado (cranberry) beans and hard-boiled egg salad
In addition to the classic preparation of hot Granado beans with corn and squash, another very delicious and fresher alternative is to make them in a salad. It is also very simple, you just need to cook the beans in salted water until they are soft, then drain them and set aside. On the other hand, prepare hard-boiled eggs, it can be two eggs for 200 grams of cooked beans. Chop a red onion and fresh cilantro. When the beans and eggs are cold, put them in a salad bowl: first the beans, then the chopped eggs, the onion, cilantro and dress with lemon juice, salt and olive oil to taste. To pair the hard-boiled egg, we need a wine with good acidity to cleanse the palate of the yolk, also with a certain crunchiness to accompany the crunch of the onion. A sparkling wine like Casillero Devil’s Collection Brut is ideal to achieve this match.
Sweetcorn and clam showder
This summer preparation is complemented with a common seafood product in Chile: clams. It is a light soup with a creamy texture and that salty note of seafood. You need four cups of corn kernels that you must boil for 3 minutes until they are tender, strain the water and then puree 1/3 of the amount. Check the seasoning of salt and pepper, and add a few drops of lime juice. On the other hand, make a sauce with 100 grams of crumbled chorizo, frying it for 5 minutes in olive oil with half a tablespoon of paprika, a medium onion chopped and 3 cloves of minced garlic. Right there add about 12 clams and mix everything, cover it and wait about 5 to 7 minutes until the clams open and release their juices. If any do not open, cover the pan again for 4 more minutes until most of them open. Those that remain closed, you must remove them. Serve some of the corn chowder and then some of the clams on top with cilantro. Enjoy with a glass of Amelia Chardonnay.
