Ingredients:
- 500 grams of courgettes - 100 grams of onions, cut into quarters - 1 clove of garlic - 250 millilitres of extra virgin olive oil - 400 millilitres of water - Sea salt and pepper to taste - 100 grams of ricotta - 60 g of pitted and sliced black olives
Preparation:
- Wash the courgettes and cut them into pieces of about two centimetres wide.
- Peel and chop the onion and garlic. Heat the extra virgin olive oil and fry the onion and garlic until translucent.
- Add the courgette pieces and fry them for about two minutes, stirring.
- Add enough water to almost cover the courgettes.
- Bring everything to the boil and let it simmer for about 15 minutes.
- Add the ricotta and puree everything with the hand blender.
- Bring the soup to the boil again and season with some salt and pepper.
- Add the sliced olives to the soup and sprinkle the soup generously with extra virgin olive oil just before serving.
This summer soup can be served (and eaten) warm or chilled.
