- 6 large tomatoes (any variety)
- 3 medium zucchini, chopped coarsely
- 1 jalapeño, seeded and chopped coarsely
- 6 garlic cloves, chopped coarsely
- 5 scallions, chopped coarsely (include the green)
- 2 T. olive oil (if needed, add more)
- 12 fresh basil leaves (maybe more, depending on leaf size)
- 1-2 tsp. kosher salt (I prefer Himalayan or Celtic)
Preheat oven to 350 degrees.
Core and cut tomatoes in half crosswise; brush the cut sides with 1 T. olive oil and sprinkle with kosher salt. Turn cut side down and place on a 13" x 18" sided baking sheet that is covered with parchment paper. Bake for 30 minutes.
Place zucchini, jalapeño pepper, garlic and scallions in a food processor and pulse until finely chopped.
Heat a skillet with 1 T. olive oil (more if needed) to medium heat; add zucchini mixture and sauté until the zucchini releases its juices and become soft but not limp to the touch (al dente).
Place roasted tomatoes in the food processor and pulse until they are finely chopped. Transfer to a large pot and add zucchini mixture, basil, salt and pepper to taste. Simmer for 15 minutes.
Serve hot or at room temperature. I know you'll enjoy!
This soup is so versatile: it can be an entrée, appetizer, or a side to any meal. It's a great go-to recipe when you need something quick! It freezes nicely, and will keep 3-plus days in the fridge (this varies based on the ripeness of the veggies).
I love adding slivers of basil and finely-minced zucchini as a garnish. You can be as creative as you like and garnish with slivered parsley, slivered watercress, croutons - anything!
From my table to yours - enjoy!