Vellutata Estiva di Zucchine
Vellutata di Zucchine e Menta: A Taste of Summer in Every Spoonful
Looking for a light, refreshing, and incredibly flavorful dish to brighten up your summer meals? Look no further than our Vellutata di Zucchine e Menta (Zucchini and Mint Cream Soup)! This Italian classic is a celebration of simple, fresh ingredients, beautifully blended into a velvety smooth soup that’s perfect as an antipasto or primo piatto.
This isn’t just another zucchini soup. The addition of fresh mint elevates the flavor profile, creating a delightful contrast with the sweetness of the zucchini. It’s a surprisingly sophisticated dish that’s also incredibly easy to make – perfect for a weeknight dinner or a relaxed weekend lunch.
What makes this Vellutata special?
- Freshness: We use only the freshest zucchini, mint, and basil to create a vibrant and flavorful soup.
- Creamy Texture: The soup is blended until perfectly smooth, creating a luxurious mouthfeel.
- Mediterranean Flavors: The combination of zucchini, mint, and olive oil is a classic Mediterranean combination that’s both healthy and delicious.
- Versatility: Enjoy it hot or cold, making it a perfect choice for any season.
Serving Suggestions:
- Garnish with a swirl of Greek yogurt, a few fresh mint leaves, and a drizzle of extra virgin olive oil.
- Serve with crusty bread for dipping.
- Add a sprinkle of toasted pine nuts for a bit of crunch.
- For a more substantial meal, pair it with a grilled fish or chicken.
Frequently Asked Questions:
Q: Can I use frozen zucchini?
A: While fresh zucchini is preferred for the best flavor and texture, you can use frozen zucchini in a pinch. Be sure to thaw it completely and squeeze out any excess moisture before using it.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the Greek yogurt with a plant-based yogurt alternative, such as coconut yogurt or cashew yogurt.
Q: How long can I store leftover soup?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup. However, the texture may change slightly upon thawing. It’s best to freeze it in individual portions for easy reheating.
Q: What kind of zucchini should I use?
A: Any type of zucchini will work, but we recommend using a firm, fresh zucchini for the best flavor and texture. Green zucchini is the most common, but yellow zucchini also works well.
We hope you enjoy this delicious and refreshing Vellutata di Zucchine e Menta! It’s a dish that’s sure to become a summertime favorite.
Vellutata di Zucchine e Menta
Ingredients
- 500 g Zucchine
- 1 media Patata
- 2-3 cucchiai Yogurt Greco
- 5-6 foglie Menta
- 2-3 foglie Basilico
- q.b. Olio Extravergine d'Oliva
- q.b. Sale
- q.b. Pepe
Instructions
- In una pentola, fate appassire la patata tagliata a cubetti con un filo d'olio. Salate e cuocete per 3 minuti.
- Aggiungete le zucchine tagliate a rondelle, un pizzico di sale e cuocete a fuoco vivace per 3-4 minuti.
- Coprite con brodo vegetale, aggiungete un pizzico di pepe, mettete il coperchio, abbassate la fiamma e lasciate cuocere per circa 25-30 minuti, o finché le zucchine saranno tenere.
- Frullate con un frullatore a immersione, aggiungete il basilico e 2-3 foglie di menta e lasciate raffreddare.
- Quando sarà completamente fredda, aggiungete 2-3 cucchiai di yogurt greco precedentemente lavorato con un pizzico di sale, uno di pepe e un filo d'olio. Mescolate bene.
- Servite fredda guarnita con un cucchiaio di yogurt, qualche foglia di menta e un filo d'olio.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
