Zucchini Gazpacho with Basil

4 servings

40 minutes

A creamy soup with a strong basil aroma (a bunch of basil is needed for four servings) and a delicate zucchini texture. Recipe from the book "Simplissime" by Jean-François Mallet.

Energy value per serving

• Calories: 385.6
• Proteins: 2.6g
• Fats: 35g
• Carbohydrates: 14.9g

Ingredients

• Basil: 1 bunch
• Zucchini: 4 pc
• Pesto: 3 tsp
• Olive oil: 6 tbsp
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash the basil, remove the stems. Boil the washed and chopped zucchini in a pot with 250 ml of water for 30 minutes.

   Required ingredients:

   • Basil: 1 bunch
   • Zucchini: 4 pieces

2. Add pesto, olive oil, and 3⁄4 of the basil leaves. Blend with an immersion blender, season with salt and pepper, and let cool.

   Required ingredients:

   • Pesto: 3 teaspoons
   • Olive oil: 6 tablespoons
   • Ground black pepper:  to taste
   • Salt:  to taste

3. Add the remaining basil and serve.

   Required ingredients:

   • Basil: 1 bunch