Recipe: Zucchini Gazpacho

cut the bell pepper into brunoise (small cubes).
cook the zucchini in a large volume of boiling water with the vegetable bouillon cube, for 3 to 4 minutes.
drain the zucchini while preserving the cooking broth. then, refresh them under water.
let the broth cool for a few minutes in the refrigerator.
place the zucchini in a blender, add 1.7 cups (40 cl) of broth, curry, shallot and olive oil. blend everything.
salt and pepper. taste to correct the seasoning.
place in the cold.
at serving time, add to each container a tablespoon of bell peppers in brunoise.
nutritionist's comment:
this gazpacho constitutes a very interesting intake of vegetables that provide vitamins (beta-carotene, vitamin c) and fiber. one serving represents the equivalent of one portion of fruits and vegetables out of the 5 portions recommended per day.