July 6, 2009

Cold Zucchini soup

I love making soups any time of the year because they take no time, and are delicious and healthy! Today I'm sharing with you a cold, light and refreshing recipe - perfect for July!

Ingredients for 3 to 4 persons:
  • 4 medium green zucchinis

  • 4 cups of chicken broth

  • 10 leaves of fresh basil, chopped

  • Crème fraîche (or Light Sour Cream)

  • Salt and pepper

Bring a pot of salted water to boil. Clean and peel the zucchini (I usually try to keep as much skin as possible to give the soup a more vibrant, green color), slice and add to the boiled water. Let zucchini cook for 12 min., drain and let cool.

Once the zucchini has cooled, bring the chicken broth to a boil. While stirring, combine the broth and zucchini until it reaches a desired consistency (I prefer a soup that is not too thin). Add the chopped basil and season with salt and pepper to taste. Stir, then chill for at least 2 hours.

Top with a tablespoon of crème fraîche, serve and enjoy!
Emily / ilfaitsibeau

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