Young zucchini soup with cilantro
3 servings
15 minutes
Young zucchini soup with cilantro is a delicate and aromatic dish perfect for the summer season. Light and refreshing, it combines the softness of zucchini with the spicy notes of cilantro and red pepper. European cuisine often uses seasonal vegetables to create simple yet elegant dishes, and this soup is one such example. Its velvety texture is achieved by pureeing cooked zucchini, while spices add sophistication to the flavor. It is served warm, garnished with fresh herbs and pumpkin seeds that give it a light nutty note. This soup can be enjoyed as a standalone light dish or as an exquisite side to a main dinner. Thanks to its natural ingredients, it is not only tasty but also healthy, rich in vitamins and trace elements that support well-being.
1
Wash the zucchini, cut into medium-sized pieces, place in a small pot (with relatively high sides, not aluminum and preferably without chips if enameled), fill with water. Boil over medium heat until boiling, then reduce the heat and cook for a couple more minutes. Use a fork to check if the zucchini has softened.
- Baby courgettes: 2 pieces
- Water: 3 glasss
2
Add salt, remove from heat, and blend the zucchini with an immersion blender. Add red pepper, and a bit of nutmeg if desired. Before serving, add chopped cilantro. You can garnish with pumpkin seeds, lightly toasted in a pan.
- Sea salt: pinch
- Ground red pepper: pinch
- Cilantro: 5 stem
