Chilled Zucchini Soup With Prosciutto Bruschetta

There’s nothing quite like enjoying an outdoor picnic to celebrate summer time! And what better way than with a menu of fresh, simple, seasonal ingredients like this delicious bruschetta with chilled summer zucchini soup.

The velvety rich and flavorful zucchini soup is solely made up with only cooked zucchini for a rich, low-calorie summer favorite. Pair it with bruschetta, a classic Italian tartine with ripe, juicy tomatoes, savory prosciutto, sundried tomatoes, black olives and parmesan on top of toasted rustic bread for a quick and healthy meal. Not only is it perfect to pack up for a picnic but makes a quick lunch, dinner or appetizer for a dinner party. Add a glass of rosé with a bowl of fresh strawberries for dessert, and you are ready to enjoy the full flavors of summer.

 2 SERVINGS      30 MINS      EASY    CÔTES DE PROVENCE ROSÉ   

INGREDIENTS
Chilled Zucchini Soup
3 medium zucchini
1 clove garlic
1 sprig thyme fresh
10 ml lemon juice
20 ml olive oil
50 ml cold water
20 g Parmesan cheese
3 whole black olives pits removed
salt to taste

Prosciutto Bruschetta
2 slices rustic Italian bread (or similar)
1 clove garlic
2 medium tomatoes
10 ml olive oil
4 slices prosciutto
1 small spring onions
6 whole black olives
10 pieces confit tomatoes
10 g Parmesan cheese
few leaves roquette
1 pinch of salt

METHOD
Chilled Zucchini Soup & Garnish

  1. Wash the zucchini.
  2. With a mandoline or a long sharp knife, cut 1-2 slices of the zucchini and dice as a brunoise for the garnish. Set aside.
  3. Slice the rest of the zucchini for the soup.
  4. Heat a pan on medium heat with olive oil. Add the zucchini for the soup into the pan.
  5. Gently crush whole garlic clove with the palm of your hand, a sprig of thyme and salt into the pan. Cook the zucchini on low heat with a lid on it approx. 10 minutes until soft.
  6. In the meantime, finely dice the olives and the parmesan as a brunoise. Set aside for the garnish.
  7. When the zucchini is cooked, remove the garlic and the thyme.
  8. With a blender or hand mixer, blend the zucchini with a drop of lemon juice and a bit of cold water until a smooth soup consistency. Seasoning as needed and reserve in the refrigerator.
  9. Heat a pan on medium heat with olive oil. Sweat for 30 seconds the zucchini brunoise garnish.
  10. Remove from the heat and place the brunoise in a container. Add the diced olives and the parmesan into the container and mix together. Reserve in the refrigerator.

Proscuitto Bruschetta & Finishing The Dish

  1. Wash the tomatoes and cut in 4 equal pieces. Remove the seeds from the tomato.
  2. Then finely dice the tomatoes.
  3. Add the diced tomatoes to a small bowl and season with olive oil, salt and pepper to taste. Set aside.
  4. Finely chop the spring onions.
  5. Shave the parmesan with a peeler and set aside.
  6. Cut the olives into a quarter and pick nice leaves of roquette. Set aside.
  7. Using a bread knife, slice 2 thick pieces of bread. Toast the bread in a toaster until it’s golden.
  8. Peel a clove of garlic and gently rub with the garlic one side of each toast.
  9. Place the tomatoes, confit tomatoes, olives, parmesan, roquettes and the spring onions on the toast as desired.
  10. Pour the chilled zucchini soup in a bowl and then place the brunoise garnish on the top. Bon appétit!

 

NOTES

  1. Although the garnish for the soup is not required, it is highly recommended as it adds texture and flavor to the soup.
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