Cold Cucumber Soup with Basil and Sun-Dried Tomatoes

Ingredients

• 1 Zucchini
• Salt
• 2 small salad cucumbers
• 2 Garlic cloves
• 0.5 bunch Basil
• 300 ml Vegetable broth
• 6 tbsp sour cream
• 1 tsp Dijon mustard
• Pepper (freshly ground)
• Lemon juice
• 1 Shallot
• 1 Garlic clove
• 120 g sun‑dried, pickled tomatoes (in oil)
• 1.5 tbsp balsamic vinegar
• 1 tsp freshly chopped parsley
• 1 tsp freshly chopped basil

Instructions

1. 1.

   Wash, trim and slice the zucchini; blanch briefly in hot salted water, then drain, shock in cold water and let dry well. Set aside a few slices for garnish and chop the rest into small pieces. Peel and mince the garlic. Peel the cucumber, cut it lengthwise, remove seeds and dice finely. Rinse the basil, shake dry, pluck the leaves and set some aside. In a tall bowl puree the remaining basil with the cucumber cubes, zucchini, and garlic; add enough broth to reach the desired consistency. Stir in sour cream and mustard, then season with salt, pepper and lemon juice.

2. 2.

   Place the soup in the refrigerator until ready to serve.

3. 3.

   For the tomato salsa, peel and finely chop the shallot and garlic. Drain the sun‑dried tomatoes well and dice them. Mix the tomatoes with the shallots, garlic, herbs, 3 tbsp tomato oil and vinegar; season to taste.

4. 4.

   Taste the soup again, ladle into bowls, garnish with zucchini slices and tomato salsa, and sprinkle with basil leaves before serving.