This is a recipe from one of my best friends, Michèle which she gave me many years ago and I still make it today as it's simplicity itself. This time I used yellow and green from our veggie garden. Enjoy this soup hot or chilled, it's simply delish! 😋
Ingredients:
- About 6 to 8 courgettes depending on size
- 1 bouquet fresh basil leaves
- Olive oil for frying
- Salt & pepper to taste
Method:
Roughly slice the courgettes into thick slices. In a heavy based pot with a lid, warm the olive oil and lightly fry the courgettes until they begin to brown.
Just cover with water (not too much) and allow to simmer for about 20 minutes. when the courgettes are soft, turn off the heat and add the bouquet of basil. Put the lid on to allow the basil to 'melt'.
Lastly, with a stick blender, mix until smooth. Decorate with a few basil leaves and serve immediately or cool and refrigerate. The soup keeps for 3 to 4 days in the fridge.
