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…

Ingredients

For 2 servings

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

Preparation

Toast 35 grams (1/4 cup) of almonds with skin for 10 minutes in the oven at 160°C/320°F, and allow to cool.

Soak 60 grams (2 oz) of bread in water for about 15 minutes.

Peel 2 garlic cloves, but them in a saucepan, cover with water, bring to a boil, and boil for 3 minutes. This removes the harshness of the garlic flavor.

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.

 
Blend, pressing down on the mixture, until completely smooth.

Taste and adjust the seasoning with salt and freshly ground white pepper.

The soup should be chilled before serving. I poured it into individual servings bowls…

…that I covered with plastic wrap and then I refrigerated them for at least an hour.

Serve with the roughly chopped the almonds on top.

Flashback

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.