Hi everyone, How are you doing?
For today’s recipe, I wanted to make a gazpcaho (cold soup). First time I heard of the word “gazpacho” was thru Ea’s blog. I loved the idea but I wasn’t sure if I want to create something like this. The last Eid I had a “cucumber gazpacho” in a fine dining restaurant, it was truly delicious! Therefore, I started this recipe as a gazpacho, but guess what? No, it is not what I crave of a soup! I love the soothing feeling of a hot soup, so let’s make this soup a hot one!
I chose a local veggie called “Kosa” it is kind of white zucchini. I didn’t find it where I used to live in the U.S and I truly missed it, so it is time to have this old favorite! Usually, in the middle east we make it stuffed with rice and meat, but I find it easier to make it a soup. And I can assure you it has a very similar taste.
Why you need to add white zucchini soup:
- Most of the weight of white zucchini is water, which make them light and hydrating in the summer.
- Because its based on zucchini , and they are low in calories and fats, also a good source of vitamin C, A and manganese.
- Zucchini is a great source of antioxidant beta-carotene.
- Because it has a great amount of tomato which contains vitamin C and lycopene too.
I had white zucchini soup first time, when I was a trainee in a cancer center. It was creamy, with subtle yet balanced flavors. I didn’t know that zucchini can be that good in a soup! I tried many time to recreate this creamy soup, with adding different kinds of creams. But these days in summer I just need a chunky soup with bold flavors.
This recipe is related to an Arabic recipe I posted before, called “zucchini and tomato stew“. but I added cucumber and ginger this time for a light different flavors.
Enjoy!
Quick White Zucchini Soup
Ingredients
- 1 lb white zucchini
- 1 lb of small tomato
- 1 small onion
- A juice of half lime
- 3 medium cucumbers
- A stick of fresh ginger
- 3 Tb tomato paste
- 3 Tb olive oil
- 1 Tb white vinegar
- 1 cup of water
- Spices:
- 2 tsp of ground cumin
- 1 tsp of 7 spice mix
- 1 tsp of ground coriander
- 1/4 tsp Cayenne pepper
- Salt and black pepper
- Optional:
- 1 dollop of labneh ( or sour cream)
Instructions
- Wash the veggies very well, since we will use the peels.
- To have an easy chunky texture, put all veggies (except onion) unpeeled in the blender .
- Use a chop option if you have , or just blend in pulses (means very short intervals).
- Add olive oil, lime while you are blending.
- Now put the soup in a medium pot on medium heat.
- Add vinegar, tomato paste, and spices.
- Leave it for 15 minutes with frequent stirring.
- Enjoy hot or cold, leave any leftovers in the refrigerator.
Have you tried white zucchini before? How do you like it?
