Zuppa Estiva di Cetriolo e Pomodoro
This cold and refreshing soup is actually two simple soups artfully presented together. Enjoy on a warm summer’s day.
Makes four servings
Prep time: 15 minutes plus time to chill
- 2 large cucumbers, peeled and cut into chunks
- 2 tbs. finely chopped fresh dill
- 3 tbs. heavy whipping cream
- 2 large beefsteak tomatoes, stem removed, skinned* and chopped
- 10 fresh basil leaves, plus extra for garnish
- 1 small white onion, roughly chopped
- 2 tbs. extra-virgin olive oil, plus more for serving
- Salt and freshly ground black pepper
- Put the cucumber, dill, and some salt and pepper into a blender and purée. Mix in the cream. Pour into a small pitcher and refrigerate until chilled.
- Clean the blender, and then blend the skinned tomatoes with the basil, onion, olive oil, and some salt and pepper to obtain a smooth mixture. Refrigerate until chilled.
- To serve, pour a little of the cucumber soup into a deep soup plate and carefully pour the tomato soup into the center. Drizzle some extra-virgin olive oil over the top, then decorate with a few basil leaves.
Tip: To skin the tomatoes, place in boiling water for 30 seconds, then move to a bowl of ice water and allow to rest 5 minutes. The skin will slide off easily.
Recipes excerpted with permission from Vegetables by Antonio Carlucci, published by Quadrille. Copyright © 2016 by Antonio Carluccio.
Why No Numbers?
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