Chilled zucchini and pea soup
Chilled zucchini and pea soup with mint, ricotta toasts, and yogurt drizzle. Perfect for a refreshing summer meal from Vanessa Perrone.
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Cooking tools:
- Blender
- Grill pan
- Whisk
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 2 tablespoons olive oil
- 1 medium leek, chopped (2 cups)
- 2 medium zucchini, sliced
- 4 cups chicken or vegetable broth
- 1 teaspoon sea salt
- 2 1/2 cups frozen green peas
- 1/2 cup well-packed fresh mint
- Grilled sourdough
- 1/2 cup ricotta cheese
- 2 tablespoons extra-virgin olive oil
- Salt
- pepper
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