Zuppa dei Mori

Tuscan Cold Summer Soup


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

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.


  • ½ cucumber, peeled and cubed
  • 1 fennel bulb, thinly sliced
  • 1 celery heart, chopped
  • 1 lettuce, chopped
  • 4 tomatoes, peeled (see Cook’s Tip), seeded and chopped
  • 3 carrots, quartered
  • 1 lemon, peeled and thinly sliced
  • 3 garlic cloves, chopped
  • 1 dried red chilli, finely chopped
  • 1 bunch fresh basil
  • 75 ml/2 ½ fl oz cup extra virgin olive oil
  • sea salt and ground black pepper croûtons, to serve (optional)


  1. Place the cucumber, slices of fennel, chopped celery, lettuce, tomatoes, carrots, lemon, garlic, chilli and basil in the bowl of a food processor, and gradually process all ingredients until well mixed; alternatively, use a blender and blend until smooth.

  2. Add 250 ml/8 fl oz/1 cup water and the extra virgin olive oil, then season with salt and black pepper to taste.

  3. Ladle into a serving bowl and chill until required. Serve with croûtons, if you like.