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Courgette and Tomato Soup

ingredients

serves 4
1 tbsp (15 ml) olive oil
2 garlic cloves, skinned and crushed
8 oz (225 g) courgette (zucchini)s, trimmed and sliced
1 tbsp (15 ml) chopped fresh basil
8 oz (225 g) tomatoes, chopped
salt and pepper, to taste
fresh basil leaves, to garnish

method

1. Heat the oil in a saucepan, add the garlic and courgettes and cook over a high heat for 2-3 minutes, stirring occasionally.

2. Add the basil and 300 ml 1/2 pint water.

3. Cover and simmer gently for about 10 minutes or until the courgettes are tender.

4. Remove from the heat and allow to cool slightly, then puree in a blender or food processor until fine, but not smooth. Transfer to a bowl.

5. Add the tomatoes to the blender and process roughly.

6. Add to the courgettes, mix well and season.

7. Chill for at least 1 1/2 hours before serving.

8. Pour into individual bowls and garnish with fresh basil leaves.

What did you think?

20 people have helped to review this recipe. Thankyou!

Soup
posted by emma @ 04:01AM, 8/16/07
It was a big hit at home but it took rather long to chill. It had plenty of flavour however.
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