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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Rachael Ray. This soup seems to be delish :) Ingredients:
1/2 cup israeli couscous |
1/4 cup extra virgin olive oil |
2 tablespoons extra virgin olive oil |
1 lb kirby cucumber, peeled, seeded and sliced |
1 (15 ounce) can diced fire-roasted tomatoes |
1 1/2 teaspoons paprika |
2 cups vegetable broth |
1 zucchini, shredded |
1 cup flat leaf parsley, loosely packed, finely chopped |
1/2 cup parmesan cheese, grated |
Directions:
1. In a pot of boiling, salted water, cook the couscous until al dente, 8 to 10 minutes. Drain and rinse with cold water.
2. Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over high heat. Add the cucumbers and cook, stirring occasionally, until browned, about 5 minutes. Stir in the tomatoes and paprika. Using a food processor, and working in batches, puree the mixture. Return to the pot and stir in the vegetable broth, couscous and zucchini. For cold soup, refrigerate until chilled.
3. In a small bowl, combine the parsley, parmesan, lemon peel and remaining 1/4 cup olive oil. Serve the soup drizzled with the parsley pesto.
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