Zucchini soup with basil

Recipe created by Olivier Picard from Terra Culinaria

Olivier Picard is a trainer chef in plant-based cooking. With Terra Culinaria, he organizes picking and cooking days and training sessions to go further in learning plant-based cooking! All in a refreshing place in the heart of the Cévennes nature.

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

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

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

Plating
1. Pour the soup into a soup plate.
2. Place three zucchini segments per plate and sprinkle with a few basil leaves.
3. Shave the OCNI basil pencil into flakes and arrange these flakes as a finishing touch.

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