INGREDIENTS SERVES 4
- 500 g of small zucchini
- 0.5 liters of vegetable broth
- 1 leek
- 10 leaves of fresh marjoram
- 1 tablespoon of sour cream
- 12 sun-dried tomatoes
- 12 olives extra virgin olive oil salt
Peel and wash the zucchini and cut them into cubes; Also clean the leek, eliminating the greenest part, and chop finely; wash the leaves of marjoram.
In a saucepan bring the broth to a boil and plunge the vegetables and marjoram, keeping aside in a bowl, a handful of diced zucchini.
Bake for 15 minutes, add salt and let cool and place the pan in the refrigerator to cool completely for at least 1 hour.
Withdraw the preparation of the fridge and reduce it in cream with a hand blender; then add the sour cream, stirring with a whisk to mix everything perfectly. Drained from the oil dried tomatoes and cut into small pieces; pitted and coarsely chop the olives, then add these two ingredients to the left of raw diced zucchini.
Divide the cold cream into individual bowls and garnish each with chopped zucchini, dried tomatoes and olives. Drizzle with extra virgin olive oil and serve.