Raw Zucchini Salad and Zucchini Soup

It’s mid July now but since we’ve planted our small garden the weather has been somehow moody. Mid July and there’s no sign of our tomatoes, our carrots are huddling deep underground and our passionfruit is only growing flowers- too cold for fruit.

Luckily, we have zucchinis! They seem to grow in any weather.

And when your garden loves zucchinis, you plant them, pick them and cook them.

Eventually, you even learn to love them-

Raw Zucchini Salad with Mint

Make this salad using only small, firm and extra fresh zucchinis.

You can use all these ingredients or be minimalistic with only olive oil, lemon, salt and pepper.

Slice the zucchini into very thin slices using a vegetable peeler.

Transfer to a bowl and add: a handful of arugula, chopped fresh mint, fresh chili chopped very fine, lemon juice and a little grated lemon peel, salt and freshly ground pepper and olive oil. Mix well with your hands.

Transfer to a plate and top with roasted pine nuts and a little parmesan cheese peeled with a peeler. Eat right away.

Zucchini Soup with Goat Cheese

This soup is inspired by my sister during one of our cooking talks. Even so- it’s yummy! Pajamas and comfort soup.

1 large purple onion – roughly chopped
1 leek – roughly chopped
1 garlic clove
2 Tablespoons olive oil
4-5 zucchinis with peel, sliced into rounds
salt and freshly ground pepper
¼ cup white wine
Water to cover
1-2 branches of thyme
½ cup green peas (frozen is great)
2 oz / 60 gr soft goat cheese

Sweat onion, leek and garlic in olive oil, salt and a splash of water. Stir occasionally. When very soft, add zucchinis and thyme, stir and cook for a few minutes. Add the wine and reduce until nearly gone. Add water to cover, spice, bring to a boil and cook until zucchinis are very soft. Remove from heat, add peas, cover and let it stand 5 minutes. Blend. Add goat cheese and wait a few minutes for it to melt. Stir, check and fix seasoning.

Serve with a drizzle of olive oil and freshly grated pepper.

Eat hot or cold.