Courgette cold peel

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Peel garlic and chop finely. Clean and wash the zucchini, dice 3/4 of the zucchini. Cut the rest of the zucchini into fine slices and keep covered in a cool place. Peel, wash and finely dice the potatoes. Heat oil in a high pot, fry onions in it until translucent. Add garlic, potatoes and diced zucchini, fry briefly.

2. 2

   Deglaze with broth, bring to the boil, cover and simmer over medium heat for about 15 minutes. Wash lemon balm and chervil, dab dry and add herbs 5 minutes before end of cooking time. Then remove from the heat and puree with a blender. Season to taste with salt, pepper, sugar and lemon juice. Pour into a bowl and put in a cool place for about 1 1/2 hours. Then stir in buttermilk. Serve in deep plates with zucchini slices and garnish with lemon balm and chervil as desired

Nutrition Facts

KCAL
140 kcal

CARBS
13 g

FATS
6 g

PROTEINS
6 g