Summer-strone

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup israeli couscous
• 1/4 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1 lb kirby cucumber, peeled, seeded and sliced
• 1 (15 ounce) can diced fire-roasted tomatoes
• 1 1/2 teaspoons paprika
• 2 cups vegetable broth
• 1 zucchini, shredded
• 1 cup flat leaf parsley, loosely packed, finely chopped
• 1/2 cup parmesan cheese, grated

Recipe

• 1 in a pot of boiling, salted water, cook the couscous until al dente, 8 to 10 minutes. drain and rinse with cold water.
• 2 meanwhile, in a large saucepan, heat 2 tablespoons olive oil over high heat. add the cucumbers and cook, stirring occasionally, until browned, about 5 minutes. stir in the tomatoes and paprika. using a food processor, and working in batches, puree the mixture. return to the pot and stir in the vegetable broth, couscous and zucchini. for cold soup, refrigerate until chilled.
• 3 in a small bowl, combine the parsley, parmesan, lemon peel and remaining 1/4 cup olive oil. serve the soup drizzled with the parsley pesto.