If you are smelling yemista, summer is on its way. Yemista (stuffed vegetables) is one of…
Baby, it’s hot outside.
31 degrees of celsius. Are you thinking what I am thinking? Actually I am thinking Bora Bora islands, so I guess no.
Now that summer is here one of my favorite dishes is cold soup for hot days. A bowl of chilled soup is cool, refreshing, colorful, and loaded with seasonal veggies, it is a perfect way to beat the heat.
For this refreshing cold soup you will need only one basic ingredient: zucchini.
Start cooking the recipe today in order to eat it the next day as a cold soup.
The ingredients you will need are:
- 2 zucchinis, trimmed and cut crosswise into thirds
- 2 tb olive oil
- 1 bunch of fresh basil
- 50 gr roasted pine nuts
- freshly grounded pepper
Heat a medium pot over medium high heat and add olive oil. Meanwhile, trim and chop the zucchinis. When the oil is hot, add the zucchinis and salt. Cook, stirring occasionally, about 5 minutes. Add water and raise heat to bring to a boil then reduce heat to maintain a steady simmer and cook, stirring occasionally, until zucchini is very tender, about 5 to 10 minutes.
In a blender add roasted pine nuts, basil and some olive oil. Add the mixture to the pot and stir.
Working in batches if necessary, whirl soup in a blender or food processor until very smooth (at least 1 minute per batch).
Put pureed soup in a large bowl or sealable container. Cover and chill for a night in the fridge.
When ready to serve, stir in yogurt and add salt and lemon to taste (note that soup requires a sprinkle of pepper or pepper flakes, if you like). I have added some parmesan too, I cannot say no to parmesan.