Cold tomato soup with zucchini

Ingredients for 1 servings:

• 200 g tomatoes
• 200 g zucchini
• 5 basil leaves
• some herb salt and pepper, freshly ground
• 1 tbsp extra virgin olive oil
• 4 balls of mini mozzarella

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Refreshing summer appetizer with crispy zucchini cubes and mozzarella

Wash the zucchini, remove the stem and flower end, halve, and hollow out the flesh. Cut into cubes of about 2 cm. Toss with a little herb salt, pepper, and olive oil. Fry in the air fryer at 180°C for 20 minutes. Shake 3 to 4 times until lightly browned. Wash the tomatoes, remove the stem end, and halve or quarter them depending on their size. Finely chop the tomatoes and basil leaves in a blender. Season with herb salt and pepper. Place the tomato puree in a bowl. Add the zucchini and garnish with halved mozzarella balls. Serve with a piece of baguette as a side dish. Tips: Room temperature: I like cold dishes at room temperature. I let the zucchini from the air fryer stand for 2 minutes and then added it. This prevented the soup from getting hot. Cold soup: If you prefer a really cold soup, add 2 or 3 ice cubes to the blender while blending the tomatoes and let the zucchini cool for at least 5 minutes before adding it to the tomatoes.