It feels like I did little more than blink and somehow summer came, went, and we’re back to the sort of days that are just meant for soup. Cloudy and drizzly outside always translates to chopping and stirring inside. It’s time to get back into my kitchen and back into my soup game.
This is a really simple zucchini soup that’s swirled with creamy goat cheese. Crunchy baguette croutons, smeared with fresh basil and mint oil, garnish the soup and distinguish one bite from the next. It’s a celebration of late summer produce, with a good dose of fall comfort.
When I’m driving home from work at the end of the night, I always find myself doing a mental inventory of my fridge. What little bits and pieces do I have on hand that can be thrown together? What can I come up with for dinner without buying any new ingredients?
My third year of college, I spent fall semester in Florence, Italy. Immediately, I fell in love with the place–the different-from-home hum of the streets, trips to the market, gelato strolls, counter side cappuccinos, and, of course, the figs.
I’m not entirely sure which is more abundant this time of year, zucchini or zucchini recipes. And with that said, this is my contribution to the year’s zucchini files.
Since good, ripe tomatoes have become available in these parts, I’ve more or less been living on various combinations of tomatoes and bread. There have been a lot of panzanella salads in my life recently, not to mention fattoush, BLTs, tomato and cheddar sandwiches, toasted bagels with cream cheese and tomatoes, tomato bruschetta…