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 ounces ripe tomatoes, peeled, seeded and coarsely chopped
- 1 1/4 pounds zucchini
- 2 tablespoons basil leaves, minced or shredded
In a stockpot, combine the garlic, 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.
nutrition information per serving
139 calories; 11g total fat; 0mg cholesterol; 13mg sodium; 9g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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