Summary

Ingredients

• 2 bunches basil, roughly chopped
• 500 g zucchini
• 1 small chilli pepper (s), finely chopped
• 6 cloves garlic
• 400 g crème fraîche
• 100 ml broth
• 2 tablespoon pepper, green, dried, coarsely crushed
• Pepper, from the mill
• salt
• little oil, for stewing

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Instructions

1. Grate the zucchini on a grater, season with salt and put in a colander. Allow to drain for about 30 minutes and wring out vigorously through a cloth so that as much of the liquid is removed as possible.
2. In the broth, cook the peeled garlic cloves until soft for about 10-15 minutes. At the same time, in another pan, steam the zucchini with a little oil until soft.
3. Put the drained garlic cloves and zucchini in a bowl and let cool. Add the basil, chilli and 1-2 tablespoon garlic stock and puree with a hand blender. Mix in the green pepper and if the mixture is still too thick, thin it with a little garlic stock. Then fold in the crème fraîche with the mixer. Season everything again to taste.