from The Magazine Italian Cooking & Living, June/July 2005

• 1 zucchini


• 2 tablespoons extra-virgin olive oil, divided, plus extra


• 10 chilled ripe plum tomatoes, peeled


• 1 pint chilled cherry tomatoes


• 6 slices white sandwich bread, crusts removed, cubed


• salt and freshly ground pepper


• 1/2 teaspoon sugar


• 1/4 cup heavy cream


• 8 ounces fresh ricotta


• julienne carrot for garnish


• julienne yellow bell peppers for garnish

Special tools: food processor.

Slice the peel off the zucchini. Julienne the peel, and reserve for garnish. In a skillet over medium heat, warm 1 tablespoon of olive oil. Dice the rest of the zucchini, add to the skillet, and sauté for about 5 minutes. Remove from the heat, and set aside to cool.

Meanwhile, remove and discard the seeds from the plum tomatoes, and combine in a food processor with the cherry tomatoes and the bread. Season with salt, pepper and the sugar. Purée, adding the heavy cream in a slow, steady stream. Distribute the sautéed zucchini among individual bowls, and pour the soup on top.

Place the ricotta in a bowl, and stir in 1 tablespoon of olive oil. To serve, distribute the tomato soup among bowls. Using 2 spoons from the ricotta into quenelles, and place on the surface of the soup. Garnish with the julienne zucchini peel, carrot and yellow pepper, and drizzle with olive oil. Serves 4

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