Summer Courgette Soup
(serves 2 | 40 minutes | easy)
I tend to eat raw tomatoes for most of the summer, especially when I don’t have a lot of time. This soup is a great alternative to a cold salad, it is healthy, easy to make and SO delicious. Honestly. After making it I said to myself “if I ever open a restaurant, this is going on the menu”.
4 round courgettes – 1 onion – 1/2 a cube stock – 3 leaves fresh mint – 100g sheep’s milk ricotta – a handful of cherry tomatoes – 1 garlic clove – salt and pepper – olive oil – teaspoon of sugar
- Dice the onion finely and place it in a deep pan with a few tablespoons of olive oil. Turn the heat onto low and let the onion soften. Fill a small saucepan with water, add half the stock cube and bring to boil.
- In the meantime, cut the courgettes into large chunks and place them in the pan. Turn the heat onto medium high and stir well.
- After 10 minutes of sautéing the courgettes, pour in a label of broth and cover with a lid. Cook for 15 minutes, or until courgettes are soft.
- Add the mint leaves to the pan and blend everything until you achieve a smooth, homogeneous cream. If it is too thick, add some more broth. Season with salt and pepper to taste.
- In a separate pan, crush the garlic and sauté with a tablespoon of olive oil. Slice the tomatoes in half and throw them in the pan when the olive oil is hot. Let them cook on high heat for 5 minutes, then sprinkle the sugar over them and leave it there to sit, lowering the heat. After a few minutes, mix the tomatoes and add a label of water. Once the water has evaporated, the tomatoes will have caramelised and you can turn off the heat.
- Place the ricotta in a blender and blend until smooth (takes 1 min).
- Place the soup in a bowl, add half of the tomatoes and a nice spoonful of ricotta, and top it all with a lug of olive oil and a sprinkle of salt flakes/fleur de sel.