Ingredients:

• ½ carrot, peeled and chopped
• 2 medium ripe tomatoes, halved
• 1 small zucchini, peeled and chopped
• ½ small onion, halved
• ½ garlic clove
• 1 tablespoon olive oil
• 5 basil leaves
• Salt
• 20 mini pear tomatoes

Preparation:

Cook the carrot, tomato, zucchini, onion, garlic, and basil leaves over high heat for 30 minutes. Let it boil for 1 minute and turn off the heat. Store the soup in the refrigerator until completely chilled. Suggestion: Serve the soup with an ice cube and garnish with basil leaves.