Preparation

• Prepare the mixed legumes following the procedure described in cooking digestible and light legumes or, if you already have them ready in the freezer, thaw a double portion.

  

• Clean the zucchinis and follow the procedure described to prepare the light zucchini soup.

  If necessary, just boil and blend them.
  Thoroughly wash the zucchinis without removing the peel.
  Cut them into chunks, place them in a small pot, and add enough water to cover them.
  For two medium-sized zucchinis, I add 0.85 cups of water.
  Bring to a boil and let cook covered and on low heat for 10 minutes.
  Add the salt and grind the pepper.
  Blend the contents of the small pot with an immersion blender.
  If necessary, bring back to a boil and let cook on low heat until the zucchini cream reaches the desired consistency.

  

• Pour the legumes into a pan.
  Add the zucchini puree and bring to a boil.
  Add the salt and grind the pepper.
  Let cook on low heat until the soup reaches the desired consistency.

  To be enjoyed warm or cold.

  Serve.
  Add a drizzle of raw olive oil, grind the pepper, and add the basil leaves.

  Your cold zucchini and legume soup is ready.

  Enjoy your meal!

  

• Variants
  Prepare your cold zucchini soup using the legume of your choice:
  • cold zucchini and chickpea soup;
  • cold zucchini and bean soup;
  • cold zucchini and fava bean soup;
  • cold zucchini and lentil soup;
  • cold zucchini and pea soup.

• The combination with pasta, rice, or other grains allows for better absorption of the legume proteins.
  The grains in these dishes, in fact, compensate for the amino acids lacking in legumes, allowing for a complete amino acid pool.
  Choose preferably whole grains.
  To learn more: how to pair legumes in the diet.