How to make
In the oil, sauté the onion and finely chopped garlic. Add the chopped leeks, zucchini, carrots, celery and bay leaf. Allow them to stew for 5-7 minutes.
Add about 8 1/3 cups (2 liters) of water, diced potato and vermicelli. Boil until the vegetables soften for 20 minutes, then add tomatoes, peas and vegetable broth. Pour in the lemon juice.
Serve cold with a trickle of olive oil and finely chopped basil.
