A velvety zucchini soup with ricotta cheese and cherry tomatoes tartare to be happy

Enjoy. Put some flowers in the sink and don’t mind who – not understanding – believes you are fool. You’re just a little.

Look for beauty in the ordinary, find it and rejoice. In the end you are alive to be happy.

Live a couple of weeks made of only weekends, you deserve it. Lunch at 3 pm and dinner at 11 pm, kiss, laugh, go out with wet hair and the sea in the soul, sing, dream big.  September will take care of that. The summer is magic: share the love.

In the end, what I want to tell you before the summer break is all here:

be happy and enjoy the trip, whether is a journey or a comeback.

Velvety zucchini soup with ricotta cheese and cherry tomatoes tartare – the recipe

INGREDIENTS (serves 4)

• 5 zucchini
• 200 gr of cherry tomatoes
• A pinch of grated fresh ginger
• A pinch of orange zest
• Basil and fresh marjoram q.s.
• 250 gr of ricotta cheese
• Extra virgin olive oil and salt q.s.

While you taste listen: Cuccurucucu, Franco Battiato

PREPARATION

1. Chop the zucchini. Place them in a non-stick pan with a drizzle of oil and a pinch of salt. Cover with the lid and let it cook. Add very little of water only if necessary.
2. Cut into cubes the cherry tomatoes, season with oil, salt, a pinch of grated fresh ginger, basil and marjoram.
3. As soon as the zucchini are cooked, pour it into a boule with high edges with a drizzle of extra virgin olive oil. Blend them with vertical movements from top to bottom and put in the pot.
4. Mix the ricotta cheese with a pinch of orange zest and a drizzle of oil. Shape the quenelles and place them in the center of the velvety zucchini soup.
5. Finish with cherry tomatoes tartare and a drizzle of oil.
6. Have an happy summer, happy holidays, happy happiness.

Ph. Sara Cartelli
© The Eat Culture