Cups of cream of yogurt, basil, pepper and Zucchini cream

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Cups of cream of yogurt, basil, pepper and Zucchini cream:

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Cups of cream of yogurt, basil, pepper and Zucchini Bio Sun Mediterranean cream

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Ingredients

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1 jar of cream of zucchini and coconut Bio Sun Mediterranean

Roasted red peppers

250 g of natural yogurt (Greek)

2 cloves of garlic

Olive oil

Salt

Pepper

Oregano

10 leaves of basil

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Preparation

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Put the peppers on a tray and bake at 150 degrees for 30 minutes. Turn them over and bake 20 more minutes. Put the peppers in a plastic bag (kitchen), with the garlic. Close the bag and let cool.
When they have cooled, peel the peppers and remove the seeds. Add the oil and salt.
Grind (without the garlic) and fill the cups (with a pastry bag or a freezer bag with the tip cut). Reserve in the freezer for 15 minutes.
Grind the yogurt with the basil, salt and pepper. Fill the cups (with a pastry bag or bag). Reserve in the freezer for 15 minutes.
Fill the cup with the cream of Zucchini Bio Sun Mediterranean.
Decorate with pistachios, almonds ...

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