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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:
Difficulty: 2
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!


For the soup


For the bruschettas

Making and cooking it
  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