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Cold soup with vegetables


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For 1 person: 250 g soy yogurt-Zucchini-carrot 40 g 80 g-40 g peas-6 boiled asparagus tips-toasted wholemeal bread, 40 g-oil-salt-pepper-Basil


Peel the courgette, cut and boil until al dente in boiling, lightly salted water. Do the same with the carrots and peas. Pour into a blender the two yogurt cups and mix together with a spoonful of oil, a pinch of salt, pepper and 7 basil leaves. Cut into slices the asparagus, keeping only the tips, which cut in half lengthwise and which will be used for garnish. Put all the vegetables in a bowl, pour the yogurt Smoothie, garnish with a few pieces of carrot and Zucchini kept aside, with asparagus and diced bread and toasted.

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