Summer-Strone

1. 1

   In a pot of boiling, salted water, cook the couscous until al dente, 8 to 10 minutes.

2. 2

   Drain and rinse with cold water.

3. 3

   Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over high heat.

4. 4

   Add the cucumbers and cook, stirring occasionally, until browned, about 5 minutes.

5. 5

   Stir in the tomatoes and paprika.

6. 6

   Using a food processor, and working in batches, puree the mixture.

7. 7

   Return to the pot and stir in the vegetable broth, couscous and zucchini.

8. 8

   For cold soup, refrigerate until chilled.

9. 9

   In a small bowl, combine the parsley, parmesan, lemon peel and remaining 1/4 cup olive oil.

10. 10

    Serve the soup drizzled with the parsley pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.