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1
Put your passata and canned tomatoes into a pan.
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2
Cut the garlic into very fine cubes or mince in press
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3
Either use the zucchini peeled or unpeeled .
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4
Cut a way one half and set aside .
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5
Cut the other 2 1/2 into small cubes .
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6
Heat the oil in a small frying pan and semi soften the cubed zucchini and garlic , do not let them get soggy or burn
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7
Preheat oven , slice the the set aside zucchini into fine strips.
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8
Put them on a baking tray and dry them in the oven.
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9
Do not bake them brown.
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10
Add the can of water to the tomato mixture.
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11
( I use the emptied can of tomatoes for measuring this)
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12
Heat the tomato mix gently through, add a few drops of balsamic vinegar.
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13
Add halve of the softened cubed zucchini and garlic and the two anchovy filets if using them to the soup and blend into a smooth soup, then add the other halve of cubed zucchini and garlic, leaving them intact, into the blended soup, season with all the spices, herbs and salt until a taste to your liking is established.
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14
I like mine with quite a bit of spicey heat.
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15
Garnish with the dried zucchini .
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16
You can add one or two ice cubes if eating this cold but you can eat this hot .
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17
I prefer it chilled on a hot day.
