Zucchini and tomato soup

Zucchini and tomato soup

By
From
Under the Walnut Tree
Serves
3-4
Photographer
Fanny Bergenström

This soup is somewhat similar to a Spanish gazpacho, and is just as tasty whether served warm, lukewarm or cold.

Ingredients

Quantity Ingredient
1-2 medium onions
2-3 tablespoons olive oil
4-5 medium tomatoes
3 small zucchinis, (about 500 g)
2-3 tablespoons tomato paste
800ml vegetable stock
freshly ground black pepper
1 teaspoon sea salt
small pinch caster sugar
1 garlic clove, peeled
fresh flat-leaf parsley, chopped, to serve

Method

  1. Peel and roughly chop the onions. Heat the olive oil in a saucepan and lightly sauté the onion. Halve, core and cut the tomatoes into fairly small pieces, then add to the pan. Cut the zucchini in half lengthwise, then into quarters and finally into thin slices. Place them in the pan, then add the tomato paste and stir.
  2. Pour in the stock, then add the pepper, salt and sugar. Bring to the boil, then lower the heat, cover and simmer slowly for 20 minutes. Crush the garlic into the soup and simmer for another 3 minutes. You can prepare the recipe up to this point ahead of time.
  3. Measure out about 200 ml of the soup and set aside. Purée the rest of the soup until it is more or less smooth, then pour in the reserved soup. Stir, and dilute with about 100 ml extra stock if needed. Serve the soup warm or cold, sprinkled with some chopped parsley, and place the pepper mill on the table.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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