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Cold cucumber tomato soup

Name: Cold cucumber tomato soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 portions
Cuisine: Française
Ingredients: 400 g of zucchini; 100 g of tomatoes; 2 cloves of garlic; 30 cl of vegetable broth; 4 tablespoons of olive oil; 8 basil leaves; 1 lemon

Low-calorie vegetarian recipe: cold zucchini and tomato soup.

Guillaume | 21/04/2017 338 vues

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20 min

Prep time

15 min

Cook time

Servings

Medium

Difficulty

35 min

Total time

Bain-marie

Cooking method

Ingredients

400 g of zucchini
100 g of tomatoes
2 cloves of garlic
30 cl of vegetable broth
4 tablespoons of olive oil
8 basil leaves
1 lemon

Instructions

1

Peel the garlic cloves and put them in a pot with the broth, half of the oil, and some salt.
2

Blanch the tomatoes for 10 seconds, then peel them, cut them in half, and remove the seeds.
3

Coarsely chop the pulp and add it to the pot.
4

Bring to a boil and let cook for 5 minutes on high heat.
5

Wash the zucchinis, dry them, and cut them into small pieces, add them to the pot and let cook for 10 minutes.
6

Let cool down.
7

Blend the soup with the remaining oil, basil, and lemon juice.
8

Refrigerate for at least 2 hours before serving.