Tomato and Basil Velouté with Zucchini and Chevre, cocktail-styleTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:54.6 kcal
Proteins:1.8 g
Fats:2.9 g
Carbohydrate:6.2 g
Fibers:0.9 g
Sugar:2.3 g
Cholesterol:5.3 mg
Sodium:106.7 mg
Calcium:40.4 mg
Energy:495 kcal
Proteins:16.2 g
Fats:25.9 g
Carbohydrate:56.2 g
Fibers:7.8 g
Sugar:20.8 g
Cholesterol:47.8 mg
Sodium:967.5 mg
Calcium:366.1 mg
SIMILAR RECIPES
Zucchini Velouté with Goat Cheese
Cold Zucchini Soup with Feta and Tapioca
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Tomato and basil velouté
2000
g
peeled canned tomatoes
1
red pepper
1
bunch of basil
3
shallots
2
cloves of garlic
30
ml
olive oil
sugar, salt and pepper
40
g
minute tapioca
**Zucchini and chevre velouté
3
zucchini
500
ml
chicken stock
15
ml
olive oil
1
clove of garlic
1
onion
2
slices of fresh chevre (goat's cheese)
30
g
traditional tapioca (optional)
garnish
toasted baguette rounds
goat cheese
METHOD
For the tomato and basil velouté
- Sauté the chopped shallot, chopped garlic and thinly sliced red pepper in the olive oil.
- Add the undrained tomatoes, two pinches of sugar, salt and pepper. Cook 20 minutes.
- Purée the soup. Add the quick tapioca, bring to a boil and cook 4 minutes.
For the zucchini and chevre velouté
- Sauté the sliced zucchini with the garlic and onions.
- Add the chicken stock. Cook 15 minutes.
- Purée the soup. Add the traditional tapioca, bring to a boil and cook 7 minutes.
- Incorporate the chevre slices and stir until melted.
Finishing
- Spread a few croutons with chevre.
- Ladle out the tomato velouté, followed by the zucchini velouté.
- Finish with a few croutons.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
You could add some dried tomatoes to accentuate the tomato flavor of the tomato velouté.
