Ingredients
MARINATED ZUCCHINI
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1 tablespoon sugar
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1 tablespoon salt
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1/2 cup extra virgin olive oil
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1 cup apple cider vinegar
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1 large zucchini
GAZPACHO
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1 red pepper
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1 yellow pepper
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5 ripe San Marzano, Roma, or plum tomatoes, finely diced
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1 large onion, finely diced
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1 teaspoon of garlic, minced
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2 cucumbers. peeled, seeded and finely diced
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1 teaspoon of chilli pepper flakes or a small chilli pepper
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1 teaspoon of fresh ground pepper
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Extra virgin olive oil
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Salt, to taste
TO GARNISH
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Plain yogurt, fresh ricotta or heavy cream
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Chives
Directions
MARINATED ZUCCHINI
- in a medium-sized bowl, add sugar, salt, extra virgin olive oil, and apple cider vinegar and whisk for one minute.
- Use a mandolin or vegetable peeler to slice zucchini very thinly lengthwise.into ribbons. Place zucchini slices in a dish or container and pour over marinade to cover completely. Cover the dish and Refrigerate for at least four hours.
GAZPACHO
- To make a smooth, velvety gazpacho, set a small pot of water on high heat. When water boils, place red and yellow pepper in pot cook for four minutes. Drain and allow to cool.
- In a food processor fitted with steel blade or a blender, add cooled peppers, tomatoes, onion, garlic, cucumber, and chili pepper.
- With machine running, drizzle in extra virgin olive oil and continue to mix until the mixture is smooth. To eliminate any remaining lumps, pour the soup through a strainer into a large bowl.
- Add salt to taste. Cover and refrigerate for at least two hours.
TO GARNISH
- When ready to serve, add a swirl of yogurt and two rolls of marinated zucchini to each bowl.
- Sprinkle with chopped chives.
