This seemed to me a perfect soup for an Israeli summer: it involves minimal work, is an attractive colour and has refreshing flavours. The soup is supposed to be made with dark green zucchini but I could only find the pale ones…I’m not sure what difference this may have made to the flavour but it was still yummy. Ricotta is quite expensive here in Israel, so I exchanged it for what we call ‘Gvina levana’ a white, low-fat cheese similar to fromage frais, making the soup both healthier and more economical.
I really liked the soup I whipped up, but Ninja wasn’t convinced (he is a less adventurous eater than I – he doesn’t even like curry!) Next time, I would make it a little less lemony and add a few other herbs. Still, a big bowl remains in our fridge to be eaten, and I’m about to have some for my lunch…
ZUCCHINI AND RICOTTA SOUP
by Haim Cohen & Eli Laundau in Haaretz Magazine
6 large, dark-green zucchini
200 gm, fresh ricotta cheese
3/4 cup cold water
1 small bunch basil leaves
zest of 1 lemon
1. Trim the ends off the zucchini and place in a pot. Add about 1 cm water; bring to a boil, turning the zucchini every so often.
2. After about 10 minutes the zucchini will have softened and the water will have evaporated. Take off the heat and wait for half an hour until the zucchini cools down.
3. Transfer zucchini to a blender or food processor along with the cold water and salt to taste. Blend until the texture is smooth. Add the ricotta, basil and lemon zest. Blend again until smooth.
4. Transfer to a bowl, cover with clingfilm and refrigerate for a few hours before serving.