Zucchini puree soup with shrimps, baked cherry tomatoes and goat cheese
2 servings
20 minutes
This exquisite zucchini cream soup with shrimp, roasted cherry tomatoes, and goat cheese is the embodiment of Italian culinary sophistication. The light yet rich flavor is created by the softness of the zucchini puree, the tenderness of the shrimp, and the spiciness of the goat cheese. Roasted cherry tomatoes add a hint of sweetness and richness, while garlic and basil enhance the dish's aroma. This soup is perfect as a light lunch or an elegant appetizer for dinner, complementing a Mediterranean dining atmosphere. With its rich flavor balance, it pairs wonderfully with white wine and fresh bread. A great choice for those who appreciate a refined combination of textures and aromas.
1
Put the shrimp to boil or place them in a steamer.
- King prawns: 10 pieces
2
While the shrimp are being prepared, cut the cherry tomatoes in half, sprinkle with salt, pepper, and basil, and send them to bake in the oven.
- Cherry tomatoes: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Dried basil: to taste
3
Boil the zucchini (about 10 minutes) until soft. Add garlic.
- Zucchini: 2 pieces
- Garlic: 2 cloves
4
When the zucchini is ready, blend it until smooth and season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
Serve the soup: first zucchini puree, then add shrimp on top, followed by roasted cherry tomatoes, and finally unevenly broken pieces of goat cheese.
- King prawns: 10 pieces
- Cherry tomatoes: 4 pieces
- Goat cheese: to taste
