5 ripe San Marzano, Roma, or plum tomatoes, finely diced
1 large onion, finely diced
1 teaspoon of garlic, minced
2 cucumbers. peeled, seeded and finely diced
1 teaspoon of chilli pepper flakes or a small chilli pepper
1 teaspoon of fresh ground pepper
Extra virgin olive oil
Salt, to taste
Plain yogurt, fresh ricotta or heavy cream
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.
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.
When ready to serve, add a swirl of yogurt and two rolls of marinated zucchini to each bowl.
Sprinkle with chopped chives.
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