Overview
Difficulty
Easy
Calories per 100g
Approximately 50
Serving Size
4 people
Preparation Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
During the hot weather, I decided to whip up a cold zucchini and basil soup, enriched with fresh cheese for a touch of indulgence. This soup can be enjoyed either cold or hot. It’s a perfect summer treat that combines coolness and creaminess. The zucchini adds a lightness while the potato thickens it beautifully.
Ingredients
For 4 servings:
– Zucchini: 2 units
– Basil: 15 leaves
– Garlic: 1 clove
– Chicken broth (such as bouillon cubes): 80 cl
– Fresh cheese (like Saint-Moret): 50 g
– Potatoes: 2 units
– Olive oil: a drizzle
Preparation
1. Begin by sautéing finely chopped garlic in a little olive oil.
2. Next, add the zucchinis, which should be washed and chopped, along with the potatoes. Cover with chicken broth and season to taste.
3. Seal the pressure cooker and cook for 20 minutes starting from when the pressure valve whistles.
4. Once the soup is cooked, incorporate the fresh cheese and blend everything together.
To Finish
Allow the soup to cool before serving (unless you prefer it hot), and garnish with a few basil leaves to enhance the flavor.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.