Chilled Cucumber Soup with Basil

Rinse and trim the zucchini. Slice and blanch for 2 minutes in boiling salted water, then remove. Rinse under cold water and drain well. Reserve a few slices for garnish.

Peel and chop 2 of the garlic cloves. Halve the cucumbers lenghtwise, remove the seeds, and finely dice.

Rinse and dry half of the basil. Remove the leaves, setting some aside. Puree the remaining basil with the cucumbers, zucchini, broth, and garlic.

Mix in the sour cream and mustard, then season to taste with salt, pepper, and lemon juice. Chill for at least 30 minutes in the refrigerator.

For the tomato salsa, peel and finely chop the shallots and remaining garlic. Drain the sundried tomatoes, reserving 3 tablespoons of the oil. Cut the tomatoes into small pieces. Rinse and dry the remaining basil and the parsley, then finely chop.

Mix the tomatoes, shallots, herbs, tomato oil, and vinegar. Season to taste with salt and pepper.