Cold Corn and Zucchini Soup
For 2 / 3 people :
- 1 zucchini
- 1 garlic clove
- 300 g corn
- 300 ml mineral water
- 5 or 6 ice cubes
- 50 ml virgin olive oil
- 50 ml apple vinegar
- 1 small brick of rice cream (200 ml)
- a few pinches cayenne pepper (optional)
- Salt & pepper
- A few watercress leaves (optional for topping)
- some Apéro ginger-curcuma mix from the brand Kokoji (for topping)
Start by washing and peeling the zucchini.
Wash the watercress with water.
Then, put all the ingredients in the blender (except the watercress and the rice cream).
Mix at maximum speed for a few minutes, until you get a homogeneous mixture, without pieces.
Serve directly, very cold, adding some rice cream at the last minute.
Decorate with a few watercress leaves, crumble some Apero mix on the top, and enjoy!
The Recipe is realized in collaboration with the brand Kokoji