Chilled Zucchini & Cucumber soup using a Thermomix
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into a refreshing bowl of Cold Zucchini and Cucumber Soup, where summer’s bounty meets culinary creativity! This chilled delight is not just a treat for your taste buds, but also a nod to the Mediterranean tradition of using fresh, seasonal vegetables. Originating from the sun-kissed gardens of Italy, this soup is perfect for those hot days when you want to feel cool and rejuvenated. The vibrant green hues of zucchini and cucumber are not only visually appealing but also packed with nutrients, making this dish as healthy as it is delicious. And let’s not forget the creamy garlic and herb cheese spread that adds a luxurious twist – it’s like a spa day for your palate! So grab your blender, and let’s whip up some cool, creamy magic that even the sun would envy!
Ingredients
- 200 g Cucumber
- 200 g Zucchini
- 5 g Salt
- 1 g Pepper
- 5 g Whipping cream
- 2 g Fresh basil
- 1 Pinch(es) Pepper
Steps
Vegetables
- Wash the Cucumbers and Zucchini.
- Cut them into chunks.
- Add 200 g of cucumber, 200 g of zucchini in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Mix manual: 10:00min / 100°C / Speed 1.
Soup
- Add 5 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 10.
- Transfer the content of the food processor bowl in a container.
- Setaside the preparation content in a fridge during 2h .
Garnish
- Transfer the content of the container in a bowl.
- Add 5 g of whipping cream on the preparation content.
- Place 2 g of fresh basil leaves only on the preparation content.
- Sprinkle 1 pinch(es) of pepper on the preparation content.
- Serve Cold.
