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
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
accompaniments
(you may also need these recipes)
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.
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.
serving amount
serves 4
rate this recipe
8.5
out of 10
2 users have helped to rate this recipe.
|
2 comments
| ||||||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
