Zucchini Soup with Basil

This is a classic summer soup. The recipe comes from my mom, and although she prefers to serve it warm, I really like it chilled. Following this is a recipe for croutons that taste great with the soup.

3 T. margarine (or unsalted butter for the purists)
3 T. extra virgin olive oil
3 celery ribs, diced
1 med. onion, minced
1 bay leaf
½ t. chopped thyme leaves
11/2 pounds small zucchini, cut into ½ inch pieces
3 c. chicken broth (vegetable broth will work too)
salt and pepper
8 small basil leaves


In a large heavy saucepan, melt the margarine in the olive oil. Add the celery, onion, bay leaf and thyme and cook over low heat, stirring occasionally, until the onion is soft (about 20 minutes). Increase the heat to moderate, stir in the zucchini and broth, season with salt and pepper and simmer the soup until the zucchini is soft (about 10 minutes). Don't forget to toss the bay leaf before blending!

Puree the soup in a blender (in small batches) until smooth. Return the soup to the saucepan and reheat gently, Season with salt and pepper. Ladle the soup into bowls, top with croutons, tomatoes, or basil leaves.

Summer Pasta

I made this in August on a rather hot afternoon. Hot dishes are okay in the summer as long as they have light and bright flavors (and the nice yellow and green colors in this recipe are nice too). I had this with a pretty mild white wine, but Bekim thought a summer ale goes nice too. This pasta is vegetarian (take the cheese out and it will be 100% vegan), but it is also nice (and more filling) with grilled chicken strips mixed in.

Summer Pasta

1lb fettucine pasta
1 yellow pepper
1 zucchini
1 yellow squash
1/2 onion
4 cloves garlic
8oz (small container) grape tomatoes
small ball fresh mozzarella cheese
1/2 cup white (preferrably) or red wine
olive oil


slice up all your vegetables nice and thin.
after you put the water on, start sauteeing the garlic, onions, zucchini and squash in olive oil. after they start getting soft in the center, add the yellow pepper. you want the other vegetables to be soft but the peppers should have a bit of a snap to them. add the red or white wine (i made it with red, but only because i was out of white, either is fine) and a bit of water. leave it uncovered, the liquids will reduce and will form a thin sauce. when the vegetables are almost done, throw in the grape tomatoes and cover. you want these to cook only slightly.

cook and drain the pasta and return to pot. add a little olive oil and throw in all the vegetables. tear up the fresh mozzarella in to bite sized pieces and throw them in. stir the pasta for about a minute until the mozarella melts and becomes a little stringy. add salt and pepper to taste, and serve with grated Romano cheese.