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Chilled Zucchini Soup

Source: The Heritage of French Cooking
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Active Time:  15 Minutes
Total Time:  55 Minutes
  Serves 4
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.
4 young garlic cloves
12 large basil leaves
3 tablespoons extra virgin olive oil
13 oz ripe tomatoes, peeled, seeded and coarsely chopped
1 1/4 lb zucchini
2 tablespoons basil leaves, minced or shredded
Chilled Zucchini Soup Recipe at
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.

Coarsely grate the zucchini in a food processor. Add to the stockpot and cook, covered, over gentle heat for 40 minutes.

Allow to cool a little. Blend the soup until smooth. Set aside to cool completely. Cover and refrigerate.

At serving time divide the soup among 4 bowls, drizzle the remaining olive oil over each serving and scatter with the minced basil.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 139
Sodium: 13mg
Fiber: 2g
Carbohydrates, Total: 9g
Protein: 3g
% Cal. from Fat: 71%
Fat. Total: 11g
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