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Prep
Difficulty
Easy
Time
Estimate
1 hour
Toast or dry out the croutons if necessary. Chop the zucchini for the soup and the remaining vegetables for the salad. Steam the zucchini, while you make the dressing for the salad. Toss the bread salad and blend the zucchini into a puree. Serve the soup with a dollop of sour cream or even coconut cream, for a dairy free option.
Imagine bread dipped in olive oil, balsamic and then jumbled together with tomatoes, cucumbers & basil. This salad is a great way to use up day old bread by enhancing its flavor with seasonal vegetables.
You know those occasional over-sized baseball bat sized zucchinis? This is my favorite way to use them up. Actually this is probably my favorite way to enjoy zucchini. Period. Any size zucchini will do, but sour cream is almost essential in my humble opinion. Although if you are not a dairy eater it is tasty enough without it too.
