With the arrival of September, the recipes of our cooks Elisa and Laura also return, who recommend a particular ingredient like Greek yogurt to give even more flavor to the cream of zucchini.
Having come back from a short summer break, we undertook the challenge of a beautiful wedding in the Grevigiane hills, guests of Fattoria Santo Stefano.
Among the various dishes prepared (and they were many) we decided to publish the recipe for the cold cream of zucchini and mint. Delicious, fresh and creamy. It can be served as an appetizer or first course.
Recipe for 4-6 people
4-6 medium-sized light zucchini
1 sweet red onion
4 teaspoons of extra virgin olive oil
1 clove garlic
Some parsley
5 basil leaves
4-6 mint leaves
100 grams of Greek yogurt
Salt and pepper
Parboil the zucchini in salted bicarbonate water for two minutes; in this way the zucchini will retain their bright color.
Sauté the onion and garlic in oil and when browned add the zucchini which will cook over a low heat for 10 to 15 minutes, adding a glass of water and salt.
Once well cooked, let them cool and then mix the zucchini with the yogurt and fresh herbs.
Serve the fresh cream soup in small bowls. Grind some fresh pepper and toasted bread if served as a first course.
Elisa Berghi e Laura Franceschetti
