I first had a version of this soup while visiting in Rome—it was amazing to see the number of vegetarian restaurants that now exist compared with earlier visits. Sitting at tiny, round, outdoor tables, watching activity on the Piazza del Popolo on a warm evening, this cold soup can really hit the spot. The piazza lies just inside the northern gate in the Aurelian Walls. Once known as the Porta Flaminia of ancient Rome, it was the starting point of the Via Flaminia, a most important road (route) to the north. The current Piazza del Popolo was designed by the architect Giuseppe Valadier. Its two semi-circles are reminiscent of Bernini’s plan for St. Peter’s Square, which isn’t square at all.

Ingredients

• 2 pounds of small zucchini, washed and sliced
• 1 cup water
• 1 small white onion, diced
• 1 Tbsp medium curry
• 1 cup non-dairy milk (almond milk or almond-coconut milk)
• 1 tsp chicken-style seasoning or Bill’s Best
• ½ tsp Himalayan salt
• ½ tsp pepper

Preparation

Spray frying pan with coconut oil. Cook onions over medium heat until soft.

Pour into a saucepan and add water, zucchini, and seasonings. Simmer until zucchini is very soft. Remove from heat and add non-dairy milk.

Place a cup or so at a time in blender and blend until very smooth. Continue until all mixture is blended. Pour into a moderate-sized bowl.

Cover bowl tightly and place in refrigerator. Allow to cool completely. Can make the soup one day and serve it the next. Stays okay in the refrigerator for 2-3 days.

Serve

Remove from refrigerator and ladle into bowls.