In Italy hot summer is at the end and when the sun go down I start to feel the desire to have a nice and soft scarf to put on shoulders….Also in the kitchen, in this period of the year, I use to cook vegetable soups or pureed soups, like this one I’m sharing today. This recipe is also enriched with toasted bread cubes, sheep ricotta and chieves. Enjoy 🙂

Ingredients (for 4 people):

  • 4 zucchini
  • 2 medium potatoes
  • a quarter onion
  • 2 slices semi whole bread
  • 4 tablespoons sheep ricotta
  • extra virgin olive oil
  • salt
  • chives


  1. Chop onion.
  2. Clean and cut zucchini.
  3. Peel and cut potatoes.
  4. Sear onion in a pot with a tablespoon of extra virgin olive oil.
  5. Add zucchini and potatoes; cover with water; when comes to a boil, cook for 20 minutes.
  6. Preheat oven 356F; cut bread in cubes and lay it on a pan with some extra virgin olive oil.
  7. Toast bread for about 10 minutes.
  8. Chop up chieves.
  9. Blend vegetables and season to taste; put the cream into soup plates and serve with a tablespoon of ricotta, some bread cubes and chieves.