A wonderfully fresh and versatile soup that can be served chilled, from frozen or even warm.
* Also note the 15 minutes required for basil leaves to steep in the saucepan.
Brought to you by IÖGO
ingredients
directions
Heat a little olive oil in a large saucepan. Sweat the zucchini and leek over medium heat for approximately 10 minutes. Season to taste.
Add the garlic, bay leaves, potato, water and season with salt and pepper.
Cover, bring to a boil and let simmer for 10 minutes over low heat. Remove from the heat, add the basil leaves and let steep for 15 minutes.
Puréed the soup in an electric blender. Strain through a colander and set aside to cool. Add the yogurt, correct the seasoning and refrigerate.
5.
When ready to serve, you may add a drizzle of olive oil and garnish with fresh basil leaves.