Zucchini soup with basil

Recipe created by Olivier Picard of Terra Culinaria

Olivier Picard is a chef and trainer in plant-based cuisine. With Terra Culinaria , he organizes foraging and cooking days and training courses to help you learn more about plant-based cuisine! All this in a revitalizing setting surrounded by nature in the Cévennes.

For 4 people
1 Basil seasoning pencil
700 g of zucchini
1 bunch of basil
Olive oil
Water
Salt

Sautéed zucchini slices
1. Cut 12 pieces of zucchini, 2 cm thick.
2. Sauté these pieces on both sides in a pan with a drizzle of olive oil and a pinch of salt until both sides are browned.

Cold zucchini soup with basil
1. Finely chop the remaining zucchini.
2. Place the zucchini pieces in a saucepan.
3. Add water to the level of the zucchini and then add salt.
4. Cook until the pieces are tender.
5. Blend in a blender with the cooking water, a few basil leaves and 4 tbsp of olive oil until you get a soup.
6. Refrigerate it.

Dressage
1. Pour the soup into a deep plate.
2. Arrange three pieces of zucchini per plate and sprinkle with a few basil leaves.
3. Sharpen the UFO basil pencil into shavings and arrange these shavings as a finishing touch.

Note: You can add toasted bread croutons for an extra treat. To do this, cut some bread into small cubes and then brown the cubes in a pan with olive oil and salt.