Cold Tomato and Courgette Soup


  • ½ carrot (peeled and chopped)
  • 2 medium sized tomatoes (halved)
  • 1 small courgette (peeled and sliced)
  • ½ onion (halved)
  • ½ garlic clove
  • 1 teaspoon of olive oil
  • 5 basil leaves
  • pinch of salt
  • 20 cherry tomatoes


Put all vegetables in a pot, add olive oil and cover with water. Season with salt and boil for 30 minutes. Place the soup in the fridge to cool down. Serve with an ice cube, garnished with basil leaves.

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