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    Cold soup of courgettes, yoghurt, sesame, and basil with Grana Padano wafer

    4 people
    T230 min


    • 1 kg courgettes
    • 200 g Grana Padano PDO over 16 months
    • 500 ml vegetable stock
    • 1 shallot
    • 200 g Greek yoghurt
    • 1 bunch basil
    • 1 teaspoon toasted sesame seeds
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    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.


    STEP 2

    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.



    STEP 3

    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.