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Chilled zucchini soupe with preserved lemon and basil recipe
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Chilled zucchini soup with preserved lemon and basil

Course Appetizer, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 3 hours
Servings 4 people
Author Pierre the french guy

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.
    Cut preserved lemon
  • 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.
    Blend zucchini and preserved lemon soup
  • Serve the soup very cold, garnished with a few basil leaves if desired.