Fibermania

Zuppa!

Remember this recipe for later in the summer when tomatoes and zucchini are coming to fruition out of one’s ears.

  I had grilled some sliced zucchini Monday and had leftovers. They were smokey and had some dark crispy bits, but were mostly soggy and unappealing for my lunch. But thinking of fresh tomatoes someday in the future, combined with parsley and basil from the garden (also in the future) made me want jump the gun and have some fresh tasty soup right now.
Not pictured are green onions, which I chopped along with the parsley and the limp grilled zucchini in the food processor. In a large saucepan I sauteed the mix with olive oil and chopped garlic for a few minutes. The I opened the big can of diced tomatoes and added a cup to the pot and whirled the rest in the processor til semi-smooth. Adding that to the pan with most of the chicken broth and some kosher salt and coarsely ground pepper, I let it warm up to just under a simmer. I couldn’t wait to try it.
I filled my largest bowl with three ladles full and tasted it for salt. Perfecto! Just what the ol’ doctor ordered.


I grabbed a few crackers and slurpped it down on the deck. Yummamente.
I made enough to have another bowl later today.
I think it is important not to cook it too long, or it would lose its fresh taste and texture.
In the future I am sure I will add basil, parmeggiana reggiana, maybe a dollop of fresh mozzarella, or crispy garlicky croutons.
Delish!