Zucchini Soup With Tomato And Basil Recipe by chiara
 Ingredients 2 trombetta zucchinis 4 1/4 cups water (1 liter) Salt to taste 1/2 white onion Extra virgin olive oil to taste 2 beefsteak tomatoes 6 basil leaves 2 trombetta zucchinis 4 1/4 cups water (1 liter) Salt to taste 1/2 white onion Extra virgin olive oil to taste 2 beefsteak tomatoes 6 basil leaves Cooking Instructions 1 Place the chopped zucchinis and onion in a pot, add salt, and cook until done. 2 Once cooked, blend everything and let the soup thicken. 3 Peel the tomatoes, remove the seeds, and cut them into small cubes. Season with extra virgin olive oil, salt, and thinly sliced basil. 4 Serve the soup and garnish with raw olive oil and the tomato cubes. 😋 1 Place the chopped zucchinis and onion in a pot, add salt, and cook until done. 1 Place the chopped zucchinis and onion in a pot, add salt, and cook until done. 2 Once cooked, blend everything and let the soup thicken. 2 Once cooked, blend everything and let the soup thicken. 3 Peel the tomatoes, remove the seeds, and cut them into small cubes. Season with extra virgin olive oil, salt, and thinly sliced basil. 3 Peel the tomatoes, remove the seeds, and cut them into small cubes. Season with extra virgin olive oil, salt, and thinly sliced basil. 4 Serve the soup and garnish with raw olive oil and the tomato cubes. 😋 4 Serve the soup and garnish with raw olive oil and the tomato cubes. 😋 Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! 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