CookEat Recipe
Courgette and Tomato Sauce with Garlic and Mint
Raw courgette and tomato are puréed into a light sauce with garlic, mint and red wine vinegar. A little reserved chopped mint finishes the bowl after its short rest.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 ml of the listed water for blending.
Step 2
Trim the fresh courgette and grate finely. Core the tomatoes and chop roughly. Wash, dry and finely chop mint; discard coarse stems. Peel and finely mince garlic. Use ground black pepper; measure before adding. Reserve 1 teaspoon of the measured chopped mint for serving.
Step 3
Combine the prepared courgette, tomato, black pepper, remaining mint, red wine vinegar, garlic in a blender with all the olive oil. Add the 120 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 4
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving. Scatter over the reserved mint just before serving.
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