Cold soup of courgettes, yoghurt, sesame, and basil with Grana Padano wafer
1 kg courgettes
200 g Grana Padano PDO over 16 months
500 ml vegetable stock
200 g Greek yoghurt
1 bunch basil
1 teaspoon toasted sesame seeds
extra virgin olive oil
Dice the courgettes and cook them with the chopped shallot and a glog of extra virgin olive oil.
As soon as the courgettes are done, add the vegetable stock and let them cook a further 10-15 minutes, until they are soft.
Use a hand blender to blend the courgettes to a smooth cream and let it cool off.
In the meantime, make the Grana Padano wafers: line a baking tray with paper, uniformly spread the Grana Padano and bake it in a pre-heated oven at 180°C for 5 minutes; as soon as it looks melted and golden, take the wafers off the oven and let them cool off.
Place the cold courgette cream in 4 bowls, add a spoon of yoghurt in each and a drop of extra virgin olive oil, a pinch of salt and some toasted sesame.
Serve the courgette cream with crumbled Grana Padano wafers and basil leaves.