Summer-strone

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    • #275010

      1/2 cup Israeli Couscous
      1/4 cup plus 2 tablespoons extra-virgin olive oil
      1 pound kirby cucumbers—peeled, seeded and sliced
      One 15-ounce can diced fire-roasted tomatoes
      1 1/2 teaspoons paprika
      2 cups vegetable broth 1 zucchini, shredded
      1 cup loosely packed flat-leaf parsley, finely chopped
      1/2 cup grated parmesan cheese
      Grated peel of 1 lemon

      In a pot of boiling, salted water, cook the couscous until al dente, 8 to 10 minutes. Drain and rinse with cold water.

      Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over high heat. Add the cucumbers and cook, stirring occasionally, until browned, about 5 minutes. Stir in the tomatoes and paprika.

      Using a food processor, and working in batches, puree the mixture. Return to the pot and stir in the vegetable broth, couscous and zucchini. For cold soup, refrigerate until chilled.

      In a small bowl, combine the parsley, parmesan, lemon peel and remaining 1/4 cup olive oil. Serve the soup drizzled with the parsley pesto.

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