- 1 can coconut milk
- 6 rosemary twigs
- 6 tablespoons olive oil
- Big pinch of chili flakes
- 15 small tomatoes
- 3 tablespoons olive oil
- 4 unpeeled garlic cloves, lightly smashed
- 5 rosemary twigs
- 2 mid-sized courgettes – around 500g
- 1 mid-sized onion, coarsely chopped
- 3 peeled, finely chopped garlic cloves
- 125 ml dry white wine
- 1.5 l water
- 2 tablespoons light soy sauce
- Salt and pepper
Mix tomatoes with garlic, rosemary, olive oil, and salt. Pre-heat the oven and bake them at 200 C for about 30 minutes. Cook coconut milk with rosemary and olive oil for around 10 minutes without bringing to boil. Blend until smooth with chili flakes and drain through a fine sieve. Add salt and keep in warm place.
Heat olive oil in a big saucepan and simmer onion with garlic for about 5 minutes. Pour in water, soy sauce and bring to boil. Add courgettes cut into pieces and boil for 6-8 minutes. Pour in white wine, bring to boil again and cook for the next 2 minutes.Blend everything until smooth, add salt and pepper.
Pour courgette soup and rosemary cream to large bowls at the same time, so that they won’t get mixed too much. Serve with 3 roasted tomatoes on top.
Recipe: Michał Gniłka /Mickey Rotten, photos: Krzysztof Kozanowski/ USTA Magazine