Catalan Tomato Zucchini Soup With Mint and Toasted Almonds

Photo: Barcelona Bites

Ingredients

4 tablespoons (60 g) butter

2 medium onions, finely chopped

1 pound zucchini (about one large zucchini), grated

1 pound (450 g) ripe tomatoes, peeled, seeded and pureed.. You could (to peel tomatoes,

5 cups (1200 liters) chicken stock. (or vegetable)

Salt to taste

1/2 teaspoon (3 g) ground white pepper

1 tablespoon chopped mint (or hierbabuena) leaves

1/2 cup chopped toasted almonds (toast under the broiler for 5- 20 minutes until fragrant)

Preparation

In a large skillet or dutch oven, heat the butter. Add onions and cook over very low heat, stirring occasionally. Continue cooking like this until they are beginning to turn golden brown and starting to caramelize. If they begin to stick to the bottom of the pan, add just a bit of water and stir.

Stir in the tomatoes, zucchini and a pinch of salt. Cook until the zucchini is tender (about 15 minutes).

Add the stock and continue to simmer for just a few minutes more. Add salt and pepper to taste.

Serve with toasted almonds and fresh mint sprinkled over each serving.