This soup is creamy, delicious and satisfying. Also it only has three ingredients!
This recipe forms part of my series on 30 Days of Mediterranean Meals. It is a weeknight staple for us and I love that it can be made in under 15 minutes!
The method of making this simple, yet indulgent soup is from Frank Prisinzano’s Methods. He has the most amazing intuitive methods (not recipes) for making some of the most delicious Italian inspired food I have ever made. You can learn so much from this guy! Check out his method for this soup here.
You will see the “recipe” listed below is more of a guideline. I can’t really tell you how much water or olive oil to add, because I don’t measure it. Trust your gut. And don’t be stingy on the olive oil, it emulsifies with the soup into a delectable creaminess.
Olive oil Zucchini Soup
Equipment
- Blender
Ingredients
- 1 large white onion
- 400g zucchini
- extra virgin olive oil
- salt and pepper, to taste
Instructions
- Soak the zucchini in water whilst preparing the other ingredients. Boil the kettle.
- Prepare the onion by peeling and slicing into wedges. Separate into single layers.
- Rub the zucchini skin to ensure there are not grits of sand. Trim and chop into large chunks.
- Prepare an ice bath by filling a large bowl with ice and water. Place a medium sized bowl over the ice (should at least 1.5L volume for the soup).
- Place a small to medium pot on the stove and add the boiling water from the kettle. Bring back to the boil.
- Place a medium to large pot over medium-high heat. Once the pot is hot, add a generous glug of olive oil (a couple of tablespoons at least). Add the onions and sauté very briefly (30 seconds) until starting to become translucent (but not browning).
- Add the zucchini and sauté briefly (1 minute) until bright green in colour.
- Ladle in the boiling water until it just covers the zucchini and onion. Simmer gently until the zucchini is partially cooked (it should still have a bite to it).
- Using a slotted spoon, add the zucchini and onion to a blender (I find it easier to do in two batches). Add a few spoons of the cooking water and another generous glug of olive oil (¼ cup or more) and blend until smooth. Add more water if needed, in small amounts.
- Immediately pour the soup into the bowl over the ice bath and stir for a few minutes until cooled down. This soup is best served at room temperature, alternatively as a cold soup.
