• Despite being younger and generating less revenue than BYD, Tesla's market cap stands at over $1 trillion, largely driven by investor confidence in future technologies like robotaxis and AI. Meanwhile, China's BYD is dominating global EV sales, especially in Asia and emerging markets, with over 1 million vehicles sold in Q1 2025 alone, surpassing Tesla in volume.

    What’s surprising is that BYD’s revenue now exceeds Tesla’s, but Tesla still commands more than 6× the market valuation, revealing the gap between financial performance and market sentiment.

    With margins shrinking for both companies and competition heating up, 2025 may mark a turning point in the EV race.

    #TeslaVsBYD #EVMarket #ElectricVehicles #Tesla #BYD #ChinaTech #ElonMusk #GlobalAutoMarket
    Despite being younger and generating less revenue than BYD, Tesla's market cap stands at over $1 trillion, largely driven by investor confidence in future technologies like robotaxis and AI. Meanwhile, China's BYD is dominating global EV sales, especially in Asia and emerging markets, with over 1 million vehicles sold in Q1 2025 alone, surpassing Tesla in volume. What’s surprising is that BYD’s revenue now exceeds Tesla’s, but Tesla still commands more than 6× the market valuation, revealing the gap between financial performance and market sentiment. With margins shrinking for both companies and competition heating up, 2025 may mark a turning point in the EV race. #TeslaVsBYD #EVMarket #ElectricVehicles #Tesla #BYD #ChinaTech #ElonMusk #GlobalAutoMarket
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  • Zucchini and Tomato Soup

    Garden-Fresh Zucchini & Tomato Soup with Basil and Garlic

    Ingredients:

    2 tablespoons olive oil

    1 medium onion, chopped

    3 cloves garlic, minced

    3 medium zucchinis, sliced

    4 ripe tomatoes, chopped (or one 14-oz can of diced tomatoes)

    3 cups vegetable broth

    1 teaspoon dried oregano

    1/2 teaspoon red pepper flakes (optional)

    Salt and pepper, to taste

    1/4 cup fresh basil, chopped

    Optional: 1/4 cup grated Parmesan cheese for garnish

    Directions:

    Heat olive oil in a large pot over medium heat. Sauté the onion for 3–4 minutes until translucent.

    Add garlic and cook for another minute, stirring to avoid burning.

    Stir in the zucchini and cook for 5–6 minutes, until lightly softened.

    Add tomatoes, broth, oregano, and red pepper flakes. Bring to a boil.

    Reduce heat and simmer for 20–25 minutes, until zucchini is tender and flavors are blended.

    Use an immersion blender to partially blend the soup (optional) for a thicker texture.

    Season with salt and pepper. Stir in fresh basil just before serving.

    Serve hot, topped with grated Parmesan if desired, and a slice of crusty bread.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 150 kcal | Servings: 4 servings

    #zucchinisoup #tomatosoup #vegetariansoup #summerrecipes #easydinners #healthycomfortfood #gardenfresh #basilrecipes #souprecipes #zucchinirecipes #homemadesoup #onepotmeals #lightlunch #meatlessmeals #lowcalrecipes #mediterraneanflavors #veggiesoup #zucchiniandtomato #herbydelight #quickweeknightdinner

    Zucchini + tomato = the summer soup you didn’t know you needed! Light, fresh, and full of flavor—this bowl is comfort food with a healthy twist.
    Zucchini and Tomato Soup Garden-Fresh Zucchini & Tomato Soup with Basil and Garlic Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 3 medium zucchinis, sliced 4 ripe tomatoes, chopped (or one 14-oz can of diced tomatoes) 3 cups vegetable broth 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes (optional) Salt and pepper, to taste 1/4 cup fresh basil, chopped Optional: 1/4 cup grated Parmesan cheese for garnish Directions: Heat olive oil in a large pot over medium heat. Sauté the onion for 3–4 minutes until translucent. Add garlic and cook for another minute, stirring to avoid burning. Stir in the zucchini and cook for 5–6 minutes, until lightly softened. Add tomatoes, broth, oregano, and red pepper flakes. Bring to a boil. Reduce heat and simmer for 20–25 minutes, until zucchini is tender and flavors are blended. Use an immersion blender to partially blend the soup (optional) for a thicker texture. Season with salt and pepper. Stir in fresh basil just before serving. Serve hot, topped with grated Parmesan if desired, and a slice of crusty bread. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 150 kcal | Servings: 4 servings #zucchinisoup #tomatosoup #vegetariansoup #summerrecipes #easydinners #healthycomfortfood #gardenfresh #basilrecipes #souprecipes #zucchinirecipes #homemadesoup #onepotmeals #lightlunch #meatlessmeals #lowcalrecipes #mediterraneanflavors #veggiesoup #zucchiniandtomato #herbydelight #quickweeknightdinner Zucchini + tomato = the summer soup you didn’t know you needed! Light, fresh, and full of flavor—this bowl is comfort food with a healthy twist.
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