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A really tasty and fresh soup for hot summer days! A real alchemy takes place with all the ingredients gathered. The crunchy pine nuts, the freshness of coriander leaves and the creaminess of the soup. A rather unusual ingredient makes its appearance…
So there is an unusual ingredient in this delicious soup! It is the boursin. It was my mom’s idea to add this garlic and herb cheese instead of cream! You don’t feel it right away and it really replaces the cream advantageously… You can try it with your eyes closed!
Recipe for “cold zucchini soup”:
-3 medium zucchini
-3 white onions
-3 tablespoons of olive oil
-500g of water (a little more if the zucchini are huge!)
-1 bouillon cube
-100g of “boursin ail et fines herbes
-salt, pepper, tabasco
-fresh cilantro
-pine nuts
For the new recipes contained in my first book, it’s here:
Start by washing and cleaning three white onions.
Cut the stem about 5 to 6 cm from the bulb. Cut them into small pieces.
Heat the olive oil in a saucepan and sauté the onions.
Wash and cut the ends of the zucchini. Cut them into 1.5cm slices. It is important to keep a good thickness to avoid overcooking them.
Add the zucchini to the pan and let it brown slightly.
Add water…
Broth cube, salt and pepper.
Close the lid, bring to a boil and cook for 10 to 12 minutes.
Blend with an immersion blender.
Add the 100g of boursin. I put a whole (150g) but I think that could displease some people. You should know that the boursin will smell in the hot soup. But once cooled, no smell will reach our nostrils(!) but the taste will be present and delicious!
Mix again with the boursin.
Add the tabasco. A few drops are enough!
Then let the soup cool to room temperature and refrigerate for at least 2 hours.
Just before serving, toast the pine nuts in a hot pan, being careful not to burn them!
Wash the coriander leaves and cut them into strips.
Serve the soup cold with a dash of olive oil, some toasted pine nuts and strips of coriander leaves. Serve immediately!
