Zucchini basil soup

Recipe created by Olivier Picard of Terra Culinaria

Olivier Picard is a chef instructor in plant-based cuisine. With Terra Culinaria, he organizes foraging and cooking days as well as workshops to take your learning of plant-based cuisine further! All this in a rejuvenating location in the heart of the Cévennes nature.

Serves 4
1 Basil seasoning pencil to sharpen
700 g zucchini
1 bunch of basil
Olive oil
Water
Salt

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

Cold zucchini and basil soup
1. Finely slice the remaining zucchini.
2. Place the zucchini pieces in a saucepan.
3. Add enough water to cover the zucchini and season with 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 smooth.
6. Chill in the refrigerator.

Plating
1. Pour the soup into a shallow bowl.
2. Arrange three zucchini rounds per plate and sprinkle with a few basil leaves.
3. Sharpen the OCNI basil pencil into shavings and use these shavings as a final touch.

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