Cold Zucchini Soup

Ingredients

• 210 g zucchini
• 2 tsp extra virgin olive oil
• 1 tsp apple cider vinegar
• 2 tsp fresh basil
• pinch of sea salt

Instructions

1. 1

   Give the zucchini a rince under cold water, cut out the stems and slice it before putting it in the basket of your steamer. Cook it for about 10 minutes or until tender.

2. 2

   Once the zucchini is cooked and it has cooled down a bit, transfer it to a high-powered blender. Add the olive oil, apple cider vinegar, basil leaves and salt. Blend until smooth.

3. 3

   Transfer the soup to a bowl and store it in the fridge for a couple of hours so that it gets cold. Then serve. Voilà!Bon appétit!