Cold pea and zucchini soup
Instructions
Slice the onion and peel the garlic; place them in a saucepan with 2 tablespoons of oil, a pinch of salt, and 1 tablespoon of water.
Sauté for 5 minutes; in the meantime, cut the zucchini into small pieces. Add the zucchini to the sautéed mixture and let it cook for 5 minutes; cover with water and continue cooking for 15–20 minutes, or until the zucchini is tender.
Add the drained peas and basil, then blend the mixture until smooth. Season with salt and add the remaining 2 tablespoons of oil.
Chill the soup in the refrigerator for at least 1 hour; serve in 4 small bowls and garnish as desired with peas, crumbled feta, and fresh basil.
Note: These quantities will yield 4 small bowls; if you wish to serve the soup as a first course, double the quantities.
