Zucchini, precooked befored being pureed into soup, is easy to make and bursting with flavor. (Photo courtesy of Petty Elliot)
The zucchini, or courgette, is a fruit, the swollen ovary of the zucchini flower, similar in shape to a cucumber but which can grow much larger and is more commonly known as a vegetable than a fruit.
It is a summer squash that is usually harvested young at half or less of its full size. Zucchini is well known in Mediterranean cuisine from Italy and France to Turkey.
It is versatile and easy to cook — roasted, fried, steamed, stir-fried or barbequed, or even eaten raw. Zucchini typically comes in a long, elongated shape, although there are variations in shape and color.
Normally, we can buy only the long and dark green variety grown locally, from the size of fingers to around 20 centimers in length at local supermarkets. It is available all year round.
There are two sorts of zucchini flower: the flower with the immature fruit attached is the female, and the more eye-catching yellow flower on the long stalk is the male, used in Italian cooking for fried stuffed zucchini flowers with herbs and cheese — fried light battered zucchini flowers that are similar to tempura vegetables or in risotto.
For this week’s recipe, I have zucchini soup with chili and basil. It is very easy to make and full of flavor.
All the ingredients are those that are produced locally, except the olive oil and Parmesan cheese, which give an authentic Italian taste. But you can always replace the olive oil with any other oil you prefer and serve the soup without the cheese. Enjoy!
Zucchini Soup With Crostini
It is important to precook the zucchini on the griddle to give it that extra flavor. You can cook the zucchini one day in advance and make the soup whenever you need it.
Use chicken stock for extra taste, but you can simply use water if you are in a hurry. This makes a perfect meal on its own or you can serve with crostini, Italian ciabatta or any bread you like.
Ingredients:
500gr medium zuchinni; 25ml olive oil; 3 cloves of garlic, peeled and sliced finely; 250m ml homemade chicken stock (see recipe below) or water; 1 teaspoon of dried chili (you can add more if you like); 75ml cream; 1 small bunch of basil; 1 small bunch of flat parsley; 120gr freshly shaved Parmesan; salt and freshly ground black pepper to taste
Crostini:
6 slices of ciabatta or any other type of savory bread, cut at an angle; 115gr black olives, pitted and finely chopped; 2 curly red chili peppers, 50ml extra virgin olive oil
Directions: Trim the bottom of the zucchini and cut it lengthwise into quarters, then cut into 2cm pieces. Season with salt and black pepper. Heat the oil in a heavy deep saucepan and add the garlic and cook until golden brown and set aside. Add the zucchini into the same pan and cook until golden brown and turn the heat to low and continue cooking until very soft. Add three-quarters of the herbs and turn the heat off. Put the zucchini in a food processor with all the herbs and puree. Return to the pan. Reheat the mixture and when it is hot, turn the heat to low and add cream and simmer for another 3-4 minutes until hot. To prepare the crostini: Toast the bread on both sides. Mixed the olives, and chili with some extra virgin olive oil and spread on the crostini. To serve: divide the mixture into four individual soup bowls and drizzle with cream and sprinkle the herbs and shaved Parmesan. Serve immediately with the crostini at the side.
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