Creamy zucchini soup with shrimp

Creamed courgette soup with prawns - a burst of freshness and flavor

Total cooking time: 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Number of servings: 4

A creamy zucchini soup with shrimp is the perfect choice for hot summer days. This simple and quick recipe is not only easy to prepare, but also brings an exquisite taste, combining the sweetness of zucchini with the delicate texture of shrimp. Plus, ingredients such as basil add a touch of freshness, turning this dish into a real summer feast.

Let's turn our attention to the ingredients and steps needed to make the perfect creamy courgette soup with prawns.

Ingredients
- 700 g zucchini (without seeds)
- 1 large onion
- 20 shrimps (fresh or surimi)
- 500 ml fish soup
- 100 g cooking cream (optional for extra creaminess)
- Fresh basil (or dried, to taste)
- olive oil
- Salt and pepper to taste

Ingredient details
- Zucchini: Choose young zucchini with smooth, firm skin. They offer a sweeter flavor and smoother texture. Zucchini is low in calories and a great choice for a healthy diet.
- Prawns: If you're using fresh shrimp, make sure they're top quality. Ready cooked shrimp are a quick option, but be sure to check the label to avoid additives.
- Basil: This ingredient adds an unmistakable fragrance. If you can't find fresh basil, dried will work, but you'll need a smaller amount because the flavor is more concentrated.

Preparation steps
1. Preparing the ingredients: Start by peeling the zucchini and onion. Cut the zucchini into cubes and thinly slice the onions. This will cook evenly and quickly.

2. Sauté the vegetables: Heat a few tablespoons of olive oil in a frying pan. Add the chopped onions and zucchini and sauté over medium heat for about 10 minutes, until softened and translucent. This step is essential to bring out the natural sweetness of the vegetables.

3. Adding the basil: Once the vegetables have browned, add the freshly washed and finely chopped basil. If using dried basil, add it now but reduce the amount as the flavor is more intense.

4. Blending the soup: Transfer the courgette and onion mixture to a blender. Add salt and pepper to taste and blend until smooth. If you want a creamier soup, add cooking cream and blend again.

5. Heating the soup: Put the blended soup in a saucepan, add the fish stock and simmer for a few minutes. This step will allow the flavors to blend perfectly and the soup will take on a richer consistency.

6. Preparing the shrimp: If using raw shrimp, boil them in water for 2 minutes or until they turn pink. The cooked ones can simply be added to the soup or used as a garnish.

7. To serve: Allow the soup to cool slightly, then pour into bowls. Garnish with prawns or surimi, as you prefer, and garnish with a few fresh basil leaves for an appetizing garnish.

Useful tips
- If you want a vegan option, you can replace the sour cream with a plant-based option, and the fish soup with a vegetable soup.
- This soup can be served both hot and cold, making it perfect for hot summer days. A cold zucchini soup is not only refreshing but also very nutritious.

Possible variations
- Add a squeeze of lemon juice for a tangy touch.
- Experiment with other herbs, such as dill or coriander, to give a different flavor profile.
- Try adding extra vegetables such as carrots or peppers to diversify the taste and nutrients.

Recommended combinations
This creamy courgette soup with prawns pairs perfectly with a fresh rocket salad or a slice of garlic toast. A bottle of dry white wine will also complement the meal perfectly.

Calories and nutritional benefits
One portion of cream of courgette soup with prawns contains around 200 calories, making it a nutritious, low-calorie option for a summer meal. Zucchini is rich in vitamins A and C, and shrimps provide quality protein.

Frequently Asked Questions
1. Can I use frozen zucchini?
- Yes, but it is recommended to thaw and drain them well before use to avoid excess water in the soup.

2. How can I make soup spicier?
- Add a chopped chili pepper or a pinch of cayenne pepper during cooking to give it a spicy kick.

3. Can I refrigerate the soup?
- Yes, soup can be kept in the refrigerator for 2-3 days. Reheat it gently on the stove or in the microwave before serving.

I hope this recipe for creamy zucchini soup with shrimp will bring a splash of freshness to your summer meals. Don't forget to have fun in the kitchen and experiment with ingredients to find the perfect combination to delight your taste buds! Bon appétit!

 Ingredients: 700 g of zucchini without seeds, 20 shrimp or surimi, 500 ml of fish soup, 100 g of cooking cream (optional), 1 large onion, basil (optional).