Soup, particularly purees can look a bit like baby food. So here is the idea: julienne some zucchini, throw on some toasted pine nuts and top with olive oil. It’s beautiful, tasty and brilliant – and not my idea:) This dish is from Chez Caro in Arles, France. It was hot pea soup with either barely cooked or raw zucchini. I highly recommend this restaurant if you are ever in Arles.
In our own version, we had a cold zucchini gazpacho and opted to top it with raw cucumbers, toasted pine nuts and olive oil. Also delicious!