Montpellier freshness
by Justine Labarre
Preparation time:30 min
Cooking time:20 min
Portions:4
Season:
Chilled zucchini soup with fresh goat cheese and mint, crispy bacon bits, and a quenelle of chickpea and herb sorbet made with herbs from our beautiful garrigue.
Ingredients
Why we love this recipe
This dish won the Silver Fork award in the competition for Montpellier’s signature dish, held during the partnership event marking the 10th anniversary of the Montpellier Metropolitan Area’s agroecological and food policy (P2A).
Hub de Montpellier
Steps
1
Peel the zucchini and onions, then chop them into large pieces.
2
Sauté them in a pan. Add the vegetable stock.
3
Blend the zucchini and onions with the fresh goat cheese until smooth, then add in the mint.
4
Meanwhile, blend the chickpeas with the soy cream, 2 tablespoons of olive oil, and the Mediterranean herbs. Add plant-based milk if needed. Set aside in the freezer (overnight).
5
Churn the chickpea ice cream in an ice cream maker.
6
Cut the bacon into small squares and fry them in a pan until crispy.
7
Serve the soup cold with a scoop of ice cream and sprinkle with bacon bits. Enjoy!