Uri created this soup especially for his wife, Tali. One day there was not much in the house to cook with, Tali was hungry, and there were plenty of zucchini.
That is how this wonderfully simple soup came together: quick, easy, and still one of the favorite soups of Tali, the family, and friends.
The soup in the photo was made with yellow zucchini.
Ingredients:
- 4 large zucchini
- Salt
- 1/3 cup (80 ml) olive oil
Instructions:
- Place the whole zucchini in a pot of water. There is no need to peel them or remove the stem end.
- Cook for about 20 minutes, until tender.
- Transfer the cooked zucchini to a blender.
- Add about 1 cup (240 ml) of the cooking water.
- Add salt and the olive oil.
- Blend carefully until smooth and creamy. If the soup is very hot, vent the blender lid and cover it with a towel, or blend in batches.
- Pour into bowls and serve hot.
- To serve, drizzle with olive oil and add any toppings you like, such as cashew yogurt, hot pepper sauce, chopped parsley, or something else fresh and lively.
