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.
Calories385.6kcal
Proteins2.6grams
Fats35grams
Carbohydrates14.9grams
1
Wash the basil, remove the stems. Boil the washed and chopped zucchini in a pot with 250 ml of water for 30 minutes.
- 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.
- Pesto: 3 teaspoons
- Olive oil: 6 tablespoons
- Ground black pepper: to taste
- Salt: to taste
3
Add the remaining basil and serve.
- Basil: 1 bunch
