Have you tried Lilith’s crêpes yet? I cannot wait to get home to my kitchen and try them out. Also the radish-sauce sounds amazing, too! Since I’m doing an internship on a biodynamic farm where a variety of radishes is being grown aswell, I might be able to try that sauce tomorrow night already 🙂
But today we have another vegetable on the menu. Two main veggies, to be exact. Zucchini and Tomatoes. When I came to my own vegetable garden on Sunday I could not believe how many ripe (!) tomatoes where hanging from the bushes. When I started the garden I was told that growing tomatoes in our climate is reeeeally tricky. But this year we had a lovely warm and dry august. In fact, even though the growing season started of kinda slow and waaaay too late, since it finally begun, most plants have been doing quite well. So to make it short,this is the perfect soup for excess zucchini and tomato harvest 😉 It’s both a summertime soup and a farewell-summer-soup 😉 since it can be eaten warm (on chilly, early fall days) and cold (on hot summer days).
Soupe (froide) de courgettes et tomates (recipe by Heike Kügler-Anger: Vive la Provence!)
Fot the Zucchini-Tomato Soup you’ll need:
2 clovs of garlic
2 tablespoons olive oil
2 big zucchini (or other summer squash)
5 big (beef) tomatoes
500ml/2 cups vegetable broth
5 tablespoons tomato paste
4 tablespoons finely chopped basil
1 teaspoon finely chopped rosemary (the fresh stuff)
sea salt and freshly ground black pepper
What to do:
(1) peel and roughly chop the shalots and the garlic. Dice the zucchini and the tomatoes.
(2) Heat the olive oil in a stockpot and start by sautéeing the shalots. When the shalots have softened, add the garlic and the rosemary and sauté for another minute. Now add the zucchini and the tomatoes to the pot. Sauté them aswell for a few minutes, then add the vegetable broth and cover the pot. Bring the soup to a boil, then lower the heat and let the veggies cook until they are soft (about 10 minutes).
(3) Now use an immersion blender or pour the soup into a blender (you might want to let the soup cool a little bit first, otherwise the steam might blow off your blender’s lid) and blend until smooth. Add tomato paste, basil, salt and pepper to taste.
(4) Either serve the soup warm our let it cool first outside, then in the fridge (you don’t wanna put a hot pot of soup into your fridge, this would be a waste of energy, even if you have a renewable energy provider 😉 )
(5) Serve the soup with a piece of bread and/or add some pistou (a French version of Pesto) before serving.
This soup makes a lovely light meal on warm days or a nice starter for a bigger meal.
Salut et à bientôt!