Recipe for Cold Zucchini Soup with Basil and Pistachios

Pre-cook the zucchini in the microwave: pierce the bags, place them on a plate, and microwave for 3 minutes at 900W (or 4 minutes at 750W).

In a non-stick skillet or saucepan, place the 4 chopped green onion shoots with the 2 tablespoons of olive oil and the crushed garlic clove.

Let simmer over medium heat covered for 4-5 minutes, without letting it brown. Add the zucchini in pieces.

Dissolve 1/2 cube of chicken broth in 300ml of boiling water and add to the skillet or saucepan. Cook covered for 10 minutes over medium-high heat. 2 minutes before the end, add the basil leaves.

Blend everything together with the 100 ml of cold cream. Taste and add salt if needed.

Let cool and refrigerate while making sure to cover it. Sauté the pistachios in a dry non-stick pan for 3 to 5 minutes.

To finish, chop them roughly with a knife on a cutting board. Serve in a bowl or a deep plate, with some roasted pistachios and a drizzle of olive oil.