Name: Zuppa dei Mori (Tuscan Cold Summer Soup)
Yield: Serves 6
Cuisine: Italy
Ingredients: sea salt and ground black pepper croûtons, to serve (optional); 3 carrots, quartered; 4 tomatoes, peeled (see Cook’s Tip), seeded and chopped; 1 lettuce, chopped; 1 celery heart, chopped; 1 fennel bulb, thinly sliced; ½ cucumber, peeled and cubed; 1 dried red chilli, finely chopped; 1 bunch fresh basil; 1 lemon, peeled and thinly sliced; 3 garlic cloves, chopped; 75 ml/2 ½ fl oz ⅓ cup extra virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

The origins of this classic, elegant cold soup date back to the Medici court, and it is believed to have been created for banquets honouring guests from North Africa, hence the name Mori, which translates as Moors. Before the invention of the food processor, the vegetables would have been chopped into tiny pieces, then pounded into a rough purée using delicious, this soup is perfect for serving on hot summer days.