Zumo de calabaza y naranja

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Zumo de calabaza y naranja. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Zumo de calabaza y naranja is one of the most favored of current trending foods in the world. It's appreciated by millions daily. It's simple, it is fast, it tastes yummy. Zumo de calabaza y naranja is something that I have loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Zumo de calabaza y naranja, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zumo de calabaza y naranja delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Zumo de calabaza y naranja is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Zumo de calabaza y naranja estimated approx 15 minutos.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Zumo de calabaza y naranja using 5 ingredients and 5 steps. Here is how you cook it.

ZUMO DE CALABAZA Y ZUMO DE NARANJA CONDIMENTADOS CON SAL Y # SIRVE ADORNADO CON TROCITOS DE ALBARICOQUE O NECTARINA Y CEBOLLINO PICADO. ES UNA FUENTE DE ANTIOXIDANTES Y ADEMÁS ESTÁ MUY RICO.

Ingredients and spices that need to be Make ready to make Zumo de calabaza y naranja:

1. 800G. CALABAZA
2. 2 NARANJAS
3. 2 ALBARICOQUES
4. SAL Y PIMIENTA
5. CEBOLLINO (OPCIONAL)

Instructions to make to make Zumo de calabaza y naranja

1. SE PELA LA CALABAZA, SE TROCEA Y SE ELIMINAN LAS SEMILLAS; SE TRITURA CON UN POCO DE AGUA Y SE PASA A UNA JARRA LA MEZCLA OBTENIDA.
2. SE AGREGA EL ZUMO DE LAS NARANJAS, UNA PIZCA DE SAL Y PIMIENTA Y SE MEZCLA TODO BIEN; SE AÑADE UN VASO Y UN POCO MÁS DE AGUA FRIA.
3. SE SIRVE ADORNADO CON TROCITOS DE ALBARICOQUES Y ESPOLVOREADO DE CEBOLLINO (YO NO LE PUSE)
4. SI NO ENCONTRÁIS ALBARICOQUES PODÉIS PONERLE NECTARINA Y TAMBIÉN QUEDARÁ BIEN.
5. TAMBIÉN SE PUEDE PASAR POR EL PASAPURÉS PARA QUE QUEDÉ MÁS FINO PERO YO NO LO HICE.

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