- 4
Ingredients
- ZUCCHINI PURÉE
- 1/4 cup extra-virgin olive oil
- 1 pound zucchini, cut into 1/4-inch-thick half moons
- Fine sea salt
- Freshly ground black pepper
- 1 1/4 cups finely chopped onion
- 1 tablespoon finely chopped marjoram or oregano
- 1/8 teaspoon red pepper flakes
- Ricotta salata cheese for garnish
- TOMATO SOUP
- 4 Campari or cherry tomatoes, stemmed, cut in half
- 2 1/2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 1/2 pounds plum tomatoes
- 1/4 cup finely chopped onion
- 1 garlic clove, finely diced
- 2 tablespoons low-sodium chicken broth or water
- 5 medium basil leaves
- Fine sea salt
- 1/4 teaspoon sugar
- Freshly ground black pepper
- 1 1/2 (1/2-inch-thick) slices rustic bread, crusts removed
Preparation
Step 1
For Zucchini Purée:
In a large wide pot, heat 2 tablespoons oil over medium heat; add zucchini, 1/4 teaspoon salt and generous pinch pepper, stirring to combine. Reduce heat to low; cook, stirring occasionally, until very tender (do not brown), about 50 minutes. Meanwhile, in a large skillet, heat remaining 2 tablespoons oil over medium heat; add onion, 1/4 teaspoon salt, marjoram and red pepper flakes, stirring to combine. Reduce heat to low and cook, stirring occasionally, until very tender and sweet (do not brown), about 45 minutes. Meanwhile, prepare tomato soup.
For Tomato Soup:
Heat oven to 400º with racks in middle and upper third. Bring a large saucepan of water to a boil. Line a baking sheet with parchment paper. Arrange Campari tomatoes, cut side up on prepared baking sheet; drizzle with 1 tablespoon oil. Set aside.
Set a medium-mesh sieve over a bowl. Boil plum tomatoes for 30 seconds, then drain. Peel tomatoes, then cut in half. Over sieve, seed tomatoes, collecting juices in bowl; discard seeds. Cut tomatoes into 1/2-inch pieces.
In a medium saucepan, heat remaining 1 1/2 tablespoons oil over medium-high heat; add onion, reduce heat to lowest setting and cook, stirring occasionally, until softened and lightly golden, about 15 minutes. Add garlic; cook, stirring occasionally, 10 minutes more. Add tomatoes and their juices, broth, basil, 1/4 teaspoon salt, sugar and generous pinch pepper; bring to a very gentle simmer. Cook, stirring occasionally, until flavors have melded well, about 40 minutes.
Meanwhile, roast Campari tomatoes on middle rack until softened and slightly collapsed, about 18 minutes. Arrange bread on a second baking sheet. Toast in oven on upper rack until lightly golden and dried out, about 8 minutes. Cool tomatoes and bread on wire racks. Remove soup from heat and cover.
Returning to Zucchini Purée, in a blender, combine onion mixture, zucchini and 1 cup water; purée to form a very thick soup. Return soup to pot. Gently reheat both soups until warmed through, but not piping hot, then remove from heat and adjust seasoning to taste.
Serve soups together in wide shallow bowls, arranging from opposite sides of each bowl scant ¾ cup zucchini purée first, then ½ cup tomato soup (soups will remain separate).
Garnish with Campari tomatoes, torn toasts and shaved cheese. Drizzle with oil.