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  • 750 g organic mixed marrows
  • 1 organic onion
  • 3 cloves organic garlic
  • 4 T olive oil
  • 5 cups homemade or organic vegetable stock
  • 50 g fresh organic basil
  • sea salt and freshly ground black pepper, to taste

Roughly chop the washed marrows, onion and garlic, then gently soften, part-covered, in the heated oil, stirring now and again. Pour in 1 litre (4 cups) of the stock and bring to a boil. Simmer uncovered for about 10 minutes. Add 30g of the basil leaves, then blend together until smooth
with tiny flecks of basil visible. Season to taste.
Allow to cool, then chill for four hours or overnight – the soup may be a little thick, but the icy shards and lemon juice still to come will thin it.
Meanwhile, place the remaining basil leaves and stock in a shallow container. Push the basil into a single layer and freeze until set. Add shards of the basil ice to each serving of soup. Serve with lemon wedges.

Per serving: 817.3kJ, 3.9g protein, 15.4g fat, 7.6g carbs

Eco fact: Woolworths buys from organic farmers who are regularly audited and certifi ed by independent bodies. Since the South African regulations governing organic farming are still in draft form, Woolworths adheres to international organic standards.

TASTE’s take:
Beat the heat with these super-cool, do-ahead dishes, all of which get the eco-friendly green light.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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