Summer-Strone

• 12 cup israeli couscous
• 14 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1 lb kirby cucumber, peeled, seeded and sliced
• 1 (15 ounce) can diced fire-roasted tomatoes
• 1 12 teaspoons paprika
• 2 cups vegetable broth
• 1 zucchini, shredded
• 1 cup flat leaf parsley, loosely packed, finely chopped
• 12 cup parmesan cheese, grated

1. In a pot of boiling, salted water, cook the couscous until al dente, 8 to 10 minutes.
2. Drain and rinse with cold water.
3. Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over high heat.
4. Add the cucumbers and cook, stirring occasionally, until browned, about 5 minutes.
5. Stir in the tomatoes and paprika.
6. Using a food processor, and working in batches, puree the mixture.
7. Return to the pot and stir in the vegetable broth, couscous and zucchini.
8. For cold soup, refrigerate until chilled.
9. In a small bowl, combine the parsley, parmesan, lemon peel and remaining 1/4 cup olive oil.
10. Serve the soup drizzled with the parsley pesto.

couscous, extra virgin olive oil, extra virgin olive oil, kirby cucumber, tomatoes, paprika, vegetable broth, zucchini, flat leaf parsley, parmesan cheese

Taken from www.food.com/recipe/summer-strone-381658 (may not work)