Cold Arugula soup with mozzarella and cherry tomato

Ingredients

Yield:

Serves six

• • 200g arugula salad
  • 150g zucchini
  • 30g chopped shallots
  • 15ml olive oil
  • 1lt vegetable or chicken stock
  • Salt and pepper
  • Cherry tomato
  • 2pc garlic cloves, thyme olive oil
  • Mini mozzarella balls

Preparation

Difficulty:

Easy

Time:

50 Minutes

Total Time:

50 Minutes

1. 1. Heat up a pot with olive oil, add the chopped shallots and diced zucchini, cook for 2 minutes.
   2. Add half of the arugula salad; cook for another 2 minutes cover the ingredients with the vegetable stock.
   3. Season and let simmer for 15 minutes add the remaining arugula salad, cook 2 more minutes and blend the soup.
   4. Strain, season and let the soup cool down.
   5. Cut the cherry tomato in two, put on a baking sheet with the garlic and herbs, season well and put in a low heat oven for 30 minutes to dry out.
   6. Pour the cold soup in bowls, add the tomatoes and cheese and use some small arugula leaves to decorate.