1. Use a 'julienne'
peeler to grate zucchini into fine long strips, mix with salt in a colander,
leave it soften for 15 minutes.
2. Cook tomato soup
with cut up pieces of dry apricot, adjust seasoning with salt, pepper, lemon
juice, sugar, chili to your taste, cool down.
3. Cut a handful of mint
finely, mix into cold tomato soup with zucchini 'noodle'.
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