pulp of zucchini, cut into small pieces – 500 g
leeks, sliced in small pieces – 100 g
tomatoes (without seeds), diced – 1 pc.
watercress, chopped – 1 cup
bread tin (without peel), toasted in the oven – 4 triangular slices of
butter – 1 tbsp. Spoon
sour cream – 1/2 cup
broth vegetable – 2 cups of
Leeks and zucchini lightly fry in oil, add half the rate of watercress, broth and salt. Boil, covered, for 7 minutes, then cool slightly, beaten in a blender until smooth and cool to room temperature.
When serving pour the soup into 4 soup plates, put a slice of bread, add the tomato, sour cream and sprinkle with the remaining watercress.