zucchini, tomato and bread soup

pappa al pomodoro con zucchini

for 6

1.5 kg small, young and firm zucchini, trimmed

800 g ripe organic tomatoes

2 ciabatta loaves, crusts removed

3 tablespoons olive oil

2 garlic cloves, peeled and finely chopped

3 tablespoons chopped fresh flat-leaf parsley

Maldon salt and freshly ground black pepper

500 ml boiling water

2 tablespoons chopped fresh mint

extra virgin olive oil

Cut the zucchini lengthways into quarters then remove and discard the seeds. Cut into small dice. Place the tomatoes in boiling water and count to 10. Remove skin and tough stalks and centre bits, then chop the flesh roughly. Keep the juices.

Heat the olive oil in a thick-bottomed saucepan, add the garlic and half the parsley and cook for 5 minutes over a low heat. Add half the zucchini and stir to coat with the parsley and garlic. Season. Raise the heat to medium, and cook until the zucchini are brown.

Add half the boiling water, scraping up the caramelised bits of zucchini and cook for 10 minutes, stirring frequently, until the zucchini are a soft mush. Stir in the tomatoes and their juices, and cook for 5 minutes.

In a separate saucepan of boiling salted water, blanch the remaining zucchini for 1 minute, then drain and blend in a food processor. Add to the soup with the remaining chopped parsley and the mint.

Tear the ciabatta into pieces and place over the soup. Wet with the remaining hot water, then stir into the soup. It should be very thick. Check the seasoning and serve drizzled with extra virgin olive oil.