Grilled Zucchini & Pesto Sandwich With Creamy Tomato Soup

Slice the zucchini lengthways about ½ inch thickness. Brush with olive oil and sprinkle with salt, pepper, and Italian seasoning, and set aside and allow to marinade.

Pesto sauce: In a blender add the arugula, basil, cheese, slithered almonds, chili, garlic, whiz until finely chopped add the lemon juice and oil salt and pepper blend further until all ingredients are combined and you have a smooth spreadable consistency ( add a little water if too thick). set aside.

Tomato Soup: In a heavy-based pot or dutch oven, melt the butter add the garlic and cook for 1 minute until soft then add the flour, add the salt and pepper the crushed tomatoes and tomato paste and gently stirring throughout. Add the milk, and the parmesan cheese lastly add the fresh basil and allow to simmer for approx 20 minutes regularly checking and stirring. Blend the soup with a stick blender until you reach a nice smooth consistency, this also enhances the flavor. Set aside allowing flavors to transpire further.

On a hot grill pan add a little oil and place the zucchini, sear for about 2.3 minutes on each side until you get beautiful charred grill marks on both sides of your zucchini. Set aside.

Assemble the sandwich: Heat a grill pan add a little olive oil then lay down a slice of buttered bread onto the skillet. Generously spread some pesto on the inside of the bread then layer with zucchini and sliced tomatoes. place the other slice of bread pesto side down. flip over the sandwich after the grill marks appear on one side you will repeat and grill the other side until done.

Serve your soup in a bowl garnish with parmesan, basil, and more chili flakes to your liking. cut your sandwich and serve together. Enjoy.