This recipe has been a summer hit recipe in our cooking classes — it feels fancy yet requires minimal effort! You’ll thinly slice zucchini into ribbons and let it sit with some salt to tenderize the raw squash. Then add lemon, olive oil, and optional fun add-ins like croutons, basil, cheese, pine nuts, etc. It’s SO refreshing and requires no heat (a win-win for the summer heat) and again, keep it simple!
- 2 lbs ripe soft tomatoes (about 6 -7 medium tomatoes) Tomatoes with soft skin work well
- 1 garlic clove
- ⅓ your best olive oil
- ¼ teaspoon salt
- 1½ tablespoons sherry vinegar Can substitute with red wine vinegar
- 1 small baguette, about 4-5 inches long or 2.5 cups, torn into 2" pieces Stale bread is best
- ½ cup prosciutto or serrano/Iberian ham
- 2 crumbled hard-boiled egg
- A somewhat stale baguette is best for texture. You can throw your baguette in the oven for about 5 minutes just to get it a little crustier (optional!)
- Blend tomatoes, garlic, olive oil, salt and vinegar in a blender.
- Place bread in the blended mixture and let it still in the fridge for 30 minutes. The bread will soak up the mixture.
- Then blend on high until everything is pureed well. It should be a smooth and creamy consistency.
- Chill the soup in the fridge (or freezer for a quick chill) and then serve with optional garnishes!