Zuppa di Zucchine

Zucchini Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

We use ridged zucchini that Adrian Baron grows for us in his walled garden in Suffolk. The flavour of this Italian variety is so good that we make it with water instead of chicken stock.


  • 1 kg (2.¼ lb) medium zucchini, trimmed
  • 25 ml (1


Cut the zucchini lengthwise into quarters, then into 2.5 cm (1 in) pieces. Heat the oil in a heavy saucepan and cook the garlic and zucchini slowly for approximately 25 minutes until the zucchini are brown and very soft. Add salt, pepper and the stock, and simmer for another few minutes. Remove from the stove.

Put three-quarters of the zucchini in a food processor and purée. Return to t