When I posted the recipe for a great side dish based on the outer part of zucchini, I mentioned to reserve the remaining inner part for another use. This cold soup is a great way to use up those inner parts, or even use up whole zucchini if you have a surplus. This recipe was inspired by ‘white’ gazpacho, which is made with almonds, garlic, bread, vinegar and water. But it is quite different in that the almonds are not pureed but toasted and coarsely chopped. And the water is replaced by pureed zucchini. This is delicate soup that is great for a hot summer day and easy to make. As well as a great way to use up zucchini. The velvety soup works very nicely with the crunchy toasted almonds. Here’s what I did…
600 grams (1.3 lbs) zucchini (whole or inner part)
60 grams (2 oz) day old bread, crust removed and diced
35 grams (1/4 cup) almonds with skin
1 Tbsp sherry vinegar
2 Tbsp extra virgin olive oil
1/2 tsp salt
freshly ground white pepper
2 cloves garlic
Chop 600 grams (1.3 lbs) of zucchini (remove the stem and the tip) and put in a blender together with the garlic cloves, the soaked bread (gently squeezed to remove excess water), 1 Tbsp sherry vinegar, 2 Tbsp extra virgin olive oil, 1/2 tsp salt, and freshly ground white pepper.
Anguilla in Umido, eel stewed in tomato sauce, is traditionally eaten between Christmas and New Year’s in Italy. Because fresh eel is available around here between May and October only, I prepared it in summer and it is absolutely delicious.