Ingredients portion 5
Zucchini 1 piece
English cucumbers 1 piece
Red bell peppers 2 pieces
Onions 2 heads
Garlic 5 cloves
Lemon 1 piece
Basil leaves 12 pieces
Olive oil 5 tablespoons
Cooking instructions 45 minutes
1 Peel the courgette and cut lengthwise. Steam for 30 minutes, then cool.
2 Immerse the tomatoes in boiling water for 2 minutes so that the skins burst. Then peel, cut in half and scoop out the pulp along with the seeds.
3 Cut the peppers in half, peel inside out and put them in the oven under the grill so that the skins are pulled up and browned, making them easier to remove.
4 Put ¾ of the tomatoes, half the cucumber, half the pepper, courgette, finely chopped onion, garlic, olive oil and lemon juice in the blender. Season with salt and pepper and you can also add red hot pepper.
5 If the mixture is too thick, you can thin it with tomato juice.
6 Place in the refrigerator for 4 hours.
7 Before serving, finely dice the remaining cucumber, tomatoes and peppers and offer them as a garnish to the soup.
Recipe tip from Michel Montignac.