Cold Tomato and Vegetable Soup with Sage Print Email

150 g/5,3 oz green beans cut into small pieces
1 zucchini, diced
1 onion, thinly sliced
4 large sage leaves, finely chopped
1 clove of garlic, finely chopped (optional)
1 lemon, the grated zest of
400 ml/1,7 cup
600 ml/2,5 cups water
2 TBS tapioca pearls (optional)
extra-virgin olive oil

Fry beans, onion and zucchini slowly in a little olive oil together with garlic, sage and lemon zest for 3-4 minutes.

Add tomato sauce, water and tapioka and let it all simmer for 1-520 minutes.

Leave it to cool down before putting it into the fridge to chill it. You can obviously eat it hot if you want. 3-4 servings -