Cold soup with basil-infused EVO Oil

Ingredients:
  • Courgettes gr 150
  • Carrots gr 150
  • Fresh peas gr 100
  • Green beans gr 100
  • Onion n. 1
  • Potatoes gr 150
  • Cluster tomatoes gr 100
  • Fresh basil gr 20
  • Extra Virgin Olive Oil ml 50
  • Parmigiano Reggiano DOP q.s.
  • Salt q.s.
  • Pepper q.s.
  • Water q.s.
Procedure:

Cut all the vegetables into cubes.

Cook them separately in boiling water until tender but undamaged.

Drain and leave to cool completely.

Blend basil with Extra Virgin Olive Oil and a pinch of salt to make a dressing.

Mix the vegetables with pepper and basil-flavoured Extra Virgin Olive Oil.

Serve the soup cold, topped with cold vegetable stock and Parmigiano Reggiano DOP chips to taste.

Oil and Flavor: Perfect Pairings for Your Recipes

For this recipe, we recommend an EVO DOP Colline Salernitane (Campania) oil of medium fruitiness, decidedly herbaceous, with hints of almond and aromatic herbs. Medium intensity spicy and bitter notes; aftertaste of thyme.