Courgettes purée with fresh mozzarella

Ingredients (Serves 4)

1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil

1 tablespoon fresh oregano leaves

Fine sea salt or kosher salt

1 small white onion, thinly sliced

3 medium courgettes, quartered and cut into 1/2-inch pieces

3 cups vegetable broth, heated to a simmer

4 flat anchovy fillets, roughly chopped

Instructions


In a bowl, toss together cheese, 1 tablespoon oil, oregano and pinch salt.

In a large saucepan, heat remaining 2 tablespoons oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add courgettes, stir to combine and cook for 1 minute more. Add broth, bring to a simmer and cook until zucchini is tender, about 10 minutes.

Carefully purée mixture in a blender until smooth; season with salt to taste. Cool soup to just warm. Serve topped with cheese cubes and anchovy.