Olive oil Zucchini Soup
Incredibly simple four ingredient zucchini soup - based on Frank Prisinzano's Papa Zuke Method
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.