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Add a photoServings: 4
Ingredients
- 3 Tbsp. Extra virgin olive oil
- 1 x Garlic clove crushed
- 2 lb Tomatoes peeled, seeded,
- Â Â and minced
- 2 Tbsp. Tomato paste
- 1 Tbsp. Minced fresh basil
- 3 c. Chicken stock
- 2 x Zucchini trimmed, and
- Â Â coarsely shredded
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x Ice cubes
- 3 Tbsp. Plain yogurt
- Â Â Basil leaves
Directions
- Heat the oil in a saucepan, add in the garlic, tomatoes, and tomato paste and cook over a gentle heat for 10 min. Stir in the basil and stock with seasoning to taste. Bring to a boil, lower the heat, and simmer for 5 min. Puree the soup in a blender or possibly food processor till fairly smooth. Leave to cold. Stir the zucchini into the soup; cover and refrigeratefor 4 hrs or possibly overnight.
- Just before serving, place an ice cube in each of four chilled bowls. Pour in the soup, add in a swirl of yogurt, and garnish with basil leaves.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1507g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 100 | 59% |
| Total Fat 11.3g | 14% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 410mg | 17% |
| Potassium 980mg | 28% |
| Total Carbs 14.23g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 8.58g | 6% |
| Protein 5.53g | 9% |
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