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Cold Zucchini Soup with Feta and Tapioca Recipe
Total time: 30 to 60 minutes
Preparation time: 25 min.
Cooking time : 20 min.
Refrigeration time: 1 hour
Difficulty: Easy
Chef's Note
Don't confuse instant tapioca with regular tapioca, which has larger beads, or with the even larger tapioca pearls sold in Asian markets. Minute® tapioca is a well-known brand.
Ingredients
For 4 servings
- 1 kg (2 1/4 lb.) zucchini
- 1 clove of garlic, peeled and minced
- 2 tbsp. olive oil
- 500 ml (2 cups) vegetable broth
- 150 g (5 oz.) marinated feta
- 4 tbsp. instant tapioca
- salt and pepper
- 50 g (2 oz.) toasted baguette rounds rubbed with garlic
Method
Follow the preparation step by step:
1
Wash the zucchini and slice thinly, without peeling.
2
Sauté in garlic and olive oil.
3
Purée with the vegetable broth and 1 tbsp. feta.
4
Place everything in a saucepan to cook. When it comes to a boil, sprinkle on the tapioca.
5
Cook for 15 minutes, stirring occasionally.
6
Pour the chilled soup into glass dishes and top with the remaining feta.
Serve the soup with the toast rounds rubbed with coarsely crushed garlic.
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