🍽️ Refreshing cold cucumber-zucchini soup with basil and tomato salsa

Name: Refreshing cold cucumber-zucchini soup with basil and tomato salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 1 zucchini; salt; 2 small cucumbers; 2 garlic cloves; 0.5 bunch basil; 300 ml vegetable broth; 6 tbsp sour cream; 1 tsp Dijon mustard; pepper (from the mill); lemon juice; 1 shallot; 1 garlic clove; 120 g dried, marinated tomatoes (in oil); 1.5 tbsp balsamic vinegar; 1 tsp freshly chopped parsley; 1 tsp freshly chopped basil

121 kcal · 30 min · 4 servings

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Ingredients

1 zucchini
salt
2 small cucumbers
2 garlic cloves
0.5 bunch basil
300 ml vegetable broth
6 tbsp sour cream
1 tsp Dijon mustard
pepper (from the mill)
lemon juice
1 shallot
1 garlic clove
120 g dried, marinated tomatoes (in oil)
1.5 tbsp balsamic vinegar
1 tsp freshly chopped parsley
1 tsp freshly chopped basil

Instructions

1. Wash the zucchini thoroughly and slice it into thin rounds.
2. Bring water with some salt to a boil and briefly blanch the zucchini slices (cook briefly in boiling water).
3. Drain the zucchini and immediately shock it under cold water to stop the cooking process.
4. Let the zucchini drain well.
5. Set aside a few zucchini slices to use as decoration later.
6. Cut the remaining zucchini into small pieces.
7. Peel the garlic and chop it finely.
8. Peel the cucumber and cut it in half lengthwise.
9. Remove the core from the cucumber halves.
10. Cut the cucumber flesh into small cubes.
11. Rinse the basil and shake it dry.
12. Pluck the basil leaves from the stems.
13. Set aside some fresh basil leaves for the later garnish.
14. Place the chopped cucumber cubes, zucchini, and minced garlic into a tall container.
15. Puree the ingredients with a hand blender until smooth.
16. Pour in broth gradually until the soup reaches the desired consistency.
17. Place the finished soup in the refrigerator until serving time to ensure it gets thoroughly chilled.
18. Peel the shallot and garlic for the salsa and chop both finely.
19. Let the dried tomatoes drain well.
20. Cut the dried tomatoes into small pieces.
21. Mix the chopped shallots, garlic, dried tomatoes, herbs, three tablespoons of tomato oil, and vinegar in a bowl.
22. Season the tomato salsa to taste.
23. Taste the cold cucumber soup one last time and adjust the seasonings.
24. Fill the serving plates with the soup.
25. Decorate the plates with the saved zucchini slices and a spoonful of the tomato salsa.
26. Sprinkle the reserved basil leaves over the finished soup and serve immediately.

Nutrition per serving

kcal: 121
Protein: 5 g · Fett/Fat: 6 g · Carbs: 10 g