Zucchini tomato soup

Today I felt like eating soup. I went through my fridge and thought of the following puréed soup.

Zucchini tomato soup

What you need:

1 medium big zucchini
1 can of crushed tomatoes
2 tablespoons basil pesto
6 sun-dried tomatoes
1 tablespoon of pickled capers
1 vegetable stock cube (or same equivalent of vegetable stock fond)
2 (400 ml) cups of water

for garnish:
basil leaves
ground parmesan

What to do:

Prep the stuff. Deseed and chop the chilli. Cut the zucchini into slices and the quarters. Slice about 3 cm of leek and 2-3 garlic gloves. Grate some parmesan. You’re ready to cook.

Heat a big pot. Pour some oil (I used the same that the sun-dried tomatoes were in). Throw in garlic, chilli and leek. Fry for a minute or two. Throw in the cut zucchinis. Fry for couple of minutes. Add the capers, dun-dried tomatoes, can of crushed tomatoes, pesto, vegetable stock cube/fond and the water. Mix. Season with salt and pepper. Bring the heat to medium. Let the soup cook for 15 minutes. Take it off the heat. Purée the soup using hand blender or food processor. Take the puréed soup back to heat. Taste. If needed season with salt and pepper. Let it simmer for couple of minutes. You’re done! Plate the soup. Garnish with ground parmesan and basil leaves. Voilà!

Bon appétit!

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