Pink Tomato Soup with Courgette and Ricotta

9:00 pm on 22 August 2005

(Serves 4)


  • 1 courgette
  • 2 tbs extra virgin olive oil
  • 1½ lt canned whole peeled tomatoes
  • 6 slices of white sandwich bread (crusts removed) cubed
  • salt and freshly ground pepper
  • 1 tbs sugar
  • 1 cup cream
  • 3 tbs ricotta cheese


Peel the courgette and julienne the peeling reserving the fine strips for garnish.

In a skillet over a medium heat warm one teaspoon of olive oil. Dice the rest of the courgette and add to the pan, sautéing for about 3 minutes.

Remove from the heat and set aside to cool. Combine in a food processor the tomatoes, sugar and bread. Puree, adding the cream in a slow steady stream. season with salt and pepper to taste.

Pour into bowls or tumbler glasses. Distribute the sautéed courgettes on top of the soup.

Place the ricotta in a bowl and stir in 1 tablespoon of olive oil. Using a teaspoon scatter the ricotta on the surface of the soup.

Garnish with the julienne courgette peel and red pepper.


Wines: Viognier: T.W., Petaluma, Passage Rock,Trinity Hill.

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