Cold zucchini soup with lemon oil and basil

Cold zucchini soup with lemon oil and basil

Zucchini soup is a starter that is light and fresh. You can prepare them in advance when you invite guests. This way you have less work when they are there and you can enjoy them.

Cold zucchini soup with lemon oil and basil

Welcome to Birger's Kitchen!

When you have guests in these summer temperatures, you are often looking for a nice starter that is not heavy and tastes nice and fresh. Well, then this cold zucchini soup is one of the options. Especially if you know that you can prepare them in advance and that it doesn't require too much work :)

What do you need?

• 2 zucchini
• Fresh basil
• 50 g pine nuts
• Salmon eggs
• Water

What do you need from our store?

• Olive oil fruité vert
• Lemon olive oil
• Black Sarawak pepper
• Fine gray salt from Guérande
• Possibly add some ice pearls before serving

> Flavor products

How do you make this tasty soup?

1. Cut the zucchini into slices or small pieces.

2. Fry the zucchini in some fruité vert olive oil for about 5 minutes. As soon as the zucchini start to become a bit glassy, ​​you can cover them with some water. Let it simmer gently for about 10 minutes.

3. Now remove the soup from the heat and let it cool. You can possibly speed up this process by placing your cooking pot in cold water (e.g. in your sink).

4. Meanwhile, lightly roast the pine nuts and let them cool slightly.

5. Pour the zucchini mixture into the blender and add the basil, 2 tablespoons of lemon oil and the roasted pine nuts. Blend until smooth soup (be careful: you may have to do this in 2 or 3 times, depending on the size of your blender).

6. Season the soup with black Sarawak pepper and fine gray Guérande salt to your own taste.

7. Now put the soup in the refrigerator and let it cool thoroughly. For example, you can prepare the soup the day in advance.

8. When serving, spoon the soup into bowls from the refrigerator or freezer. If necessary, place ice beads in the soup. Decorate with some salmon eggs and a small basil leaf. Finish with a few drops of lemon oil. Serve with a piece of fresh, crusty baguette, if desired.

Tip: share a nice photo of your result on Facebook and/or Instagram with the hashtag #BirgersKitchen and inspire others ;)

-- Birger --
Birger's Kitchen


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