Cold soup with arugula and mozzarella
In the summer, this soup will be just and will serve as an excellent meal on a hot day. But for now, in winter, a cold dish can be served as a snack soup that will give not only fresh, but also make your table noticeably brighter
How to prepare summer soup rukolly and mozzarella
Once all products can be prepared ready to process. To do this, you first need to rarezat zucchini into small pieces.
Next, we shift zucchini with arugula leaves washed in supovarku.
Fill the chicken broth, you can also use a vegetable. Then add sugar and bring to a boil. Continue to cook for 20-25 minutes on low heat.
In the meantime, until the soup is cooked, washed tomatoes and basil put in a saucepan.
Fry under the lid closed, 5 minutes, while constantly need to shake a saucepan. And cooled.
Ready soup scrolls blender. Also cool.
Stewed and moderately softened tomatoes lay in a separate bowl to feed. Add the mozzarella balls and a few sprigs of arugula. Pour the soup is completely cooled.
The dish is decorated with basil.