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Active Time: 15 Minutes
Total Time: 55 Minutes
Yield: Serves 4
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| This soup, redolent of the freshness and fragrance of summer, contains the flavors of the Midi, Basil and olive oil, tomatoes and zucchini, bound together with the delicious flavor of garlic, eaten cold, demonstrate the ability of modern French cooking to orchestrate variations on the age-old garlic and vegetable soups typical of the provinces south of the Loire. |
RECIPE INGREDIENTS
| 4 young garlic cloves |
| 12 large basil leaves |
| 3 tablespoons extra virgin olive oil |
| Salt |
| 13 oz ripe tomatoes, peeled, seeded and coarsely chopped |
| 1 1/4 lb zucchini |
| 2 tablespoons basil leaves, minced or shredded |
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DIRECTIONS
In a stockpot, combine the garlic, 12 large basil leaves, 1 tablespoon of the oil and some salt. Add 4 cups of water and the tomatoes. Bring to a boil.
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Coarsely grate the zucchini in a food processor. Add to the stockpot and cook, covered, over gentle heat for 40 minutes.
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Allow to cool a little. Blend the soup until smooth. Set aside to cool completely. Cover and refrigerate.
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At serving time divide the soup among 4 bowls, drizzle the remaining olive oil over each serving and scatter with the minced basil.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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