This is a traditional summer soup made with a particular zucchini which is cultivated in Sicily. It brings back memories from my childhood’s summers spent and my grandmother’s farmhouse in Modica.
The soup is made with local and seasonal fresh ingredients. Although it may sound unusual to have soup in summer, I can guarantee you that you will love this one, even served lukewarm or cold.
Traditionally, we serve this dish topped with some semi-aged Ragusano cheese. But you can also add some hard boiled egg to make a complete meal.
- Cooking time30 Minutes
- Serving4 people
- 250 mlcherry tomato sauce
- 1Sicilian cucuzza (long zucchini)
- 1white onion
- 1 spoonextra virgin olive oil
- 1 bouquetbasil
- 1 pinchdried oregano
- q.s.table salt
- q.s.Sicilian Ragusano cheese (or Parmesan cheese)
– chop the onion into thin slices and put them into a pot;
– peel the long zucchini and cut it into small cubes, add it to the pot with the onion;
– pour the cherry tomato sauce, add the pinch of salt, the oregano, the basil and the oil;
– put the pot onto the stove and start cooking on a medium fire;
– when the tomato sauce will start to boil, stir well and then pour water just to cover the vegetables;
– close the pot with a lid and cook on medium fire for about 20/30 minutes;
– serve topped with shaved semi-aged Ragusano cheese;
– optionally, you can boil some eggs separately and serve them together with the soup