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Catalan Tomato Zucchini Soup With Mint and Toasted Almonds
Barcelona Bites
20 minutes
4 servings
BeginnerTotal Steps
5
Ingredients
9
Tools Needed
2
Ingredients
- 4 tablespoons butter
- 2 medium onions, finely chopped
- 1 pound zucchini, grated
- 1 pound ripe tomatoes, peeled, seeded and pureed
- 5 cups chicken stock
- salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon chopped mint leaves
- 1/2 cup chopped toasted almonds
Instructions
1
Step 1
5-20 minutes
Toast the almonds under the broiler until fragrant.
2
Step 2
until golden brown and caramelized
In a large skillet or Dutch oven, heat the butter. Add onions and cook over very low heat, stirring occasionally, until they are beginning to turn golden brown and starting to caramelize. If they begin to stick to the bottom of the pan, add just a bit of water and stir.
3
Step 3
about 15 minutes
Stir in the tomatoes, zucchini, and a pinch of salt. Cook until the zucchini is tender.
4
Step 4
a few minutes more
Add the stock and continue to simmer for a few minutes more. Add salt and pepper to taste.
5
Step 5
Serve with toasted almonds and fresh mint sprinkled over each serving.
Tools & Equipment
skillet or Dutch oven
broiler