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
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.
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