Cold soup with tomato, zucchini and coconut cream

velouté sopa soup

Taste this delicious soup that awakens the taste buds, thanks to a generous touch of Espelette pepper and with its subtle flavor of coconut cream.

Ingredients:velouté sopa soup


Peel and seed the tomatoes, cut finely the zucchinis and onion. Sauté in a little bit of olive oil.

Add salt, pepper and spices. Sauté a few minutes.

Cover with water, let it boil. Simmer until the vegetables get tender.

Cool the soup, add the coconut milk. Mix and place in refrigerator. Serve chilled.


Thank you to the blog Fouchettes et Pinceaux for using our coconut cream for this delicious recipe.