- This topic has 1 reply, 1 voice, and was last updated August 5, 2009 at 3:06 pm by .
- August 5, 2009 at 3:06 pm #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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