Chilled zucchini soup with preserved lemon and basil
Servings 4 people
Equipment
- blender
- Refrigerator
Ingredients
- 1 zucchini
- 1/2 preserved lemon
- 1 tablespoon sour cream
- 6 basil leaves or more to taste
Instructions
- Dice the preserved lemon into small pieces.
- Cook the chopped zucchini and preserved lemon with a small amount of water for about 20 minutes.
- Blend the mixture, taste, and adjust the seasoning if necessary.
- Add a tablespoon of sour cream and mix well.
- Place in the refrigerator for at least 3 hours.
- Add the basil, blend again, and let it infuse in the fridge for a few hours.
- Serve the soup very cold, garnished with a few basil leaves if desired.
