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Gary Rhodes' Courgette Soup with Tomato and Red Onion Bruschetta

This recipe is in categories Healthy eating, Soups and Sauces, Starters, Vegetarian
About this recipe
Healthiness : (15 votes)
Difficulty:  2 out of 5 difficulty
Comments: This recipe is simple to make. You will need to know how to use a vegetable knife safely to make this dish.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Number of servings: 4
This is a vegetarian recipe


This delicious, healthy recipe was kindly submitted by the renowned chef, Gary Rhodes. The soup is quite delicious, and is so very simple to make!
Ingredients

For the soup

  • 450g (1lb) courgettes, roughly chopped into small pieces
  • salt and pepper
  • vegetable stock cube (optional)
  • 600ml (1 pint) water

 

For the bruschettas

  • 1 clove garlic, peeled and halved
  • 4 thick slices of French bread or ciabatta, toasted
  • 2 plum tomatoes, deseeded and cut into thin strips
  • 1 small red onion, peeled and thinly sliced
  • 4 basil leaves, shredded
  • olive oil
  • sea salt and pepper
Healthier version

Omit the vegetable stock cube to reduce the salt content of this dish.

 

Equipment
  • Kettle
  • Measuring jug
  • Vegetable knife
  • Chopping board
  • Wooden spoon
  • Mixing bowl
  • Saucepan
  • Toaster /grill
  • Hand blender / liquidizer
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Slice the courgettes and roughly chop
  2. Boil the water in a kettle. Measure 1 pint in a measuring jug
  3. Put the courgettes in a saucepan and pour the boiling water on top 
  4. Add the stock cube if using 
  5. Bring to the boil and simmer for 6 to 7 minutes, until the courgettes are tender
  6. Season with salt and pepper, then liquidise in a blender
  7. De-seed the tomatoes and cut into strips 
  8. Finely slice the onion 
  9. Shred the fresh basil
  10. Toast both sides of the bread
  11. Peel the garlic and cut in half
  12. Rub each side of the toasted bread with the cut sides of the garlic 
  13. Mix the tomatoes, sliced onion and basil together with a drop of olive oil 
  14. Season with salt and pepper and arrange the topping on the four toasts
  15. Place the toasts in four soup plates or bowls (or offer them separately) and pour the hot soup around them
Alternative: A buffalo mozzarella can be divided into four slices and lightly melted on top of each garlic toast before spooning on the tomatoes, onion and basil
Gary Rhodes' Courgette Soup with Tomato and Red Onion Bruschetta - print view  Gary Rhodes' Courgette Soup with Tomato and Red Onion Bruschetta - print view

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Comments
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Name: Georgina 17th October 2010
this is very yummy i tried making it and it didnt fail me i loves and so did my kids
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