Long Gourd Soup

Wash the tomatoes, score them and blanch them for a few seconds in boiling water. Immediately transfer them to cold water, peel them, remove the seeds and chop them into pieces.

Thinly slice the onion and sauté it over low heat in a large pan with plenty of oil, crushed garlic cloves in their skins, and chili pepper.

Peel the zucchini and cut it into chunks. Also peel and cut the potatoes into pieces; set aside.

When the onion is soft and transparent, add the drained tomatoes and sauté for a few minutes. Remove the garlic.

Sauté the potatoes for a few seconds, then add the zucchini and let them flavor. Add a bit of salt.

Cover the vegetables halfway with boiling water (the zucchini will release more water). Put on the lid and let it cook for about 30 minutes, stirring after the first fifteen minutes to check the cooking.

Before serving, let the soup rest in the uncovered pot. Adjust the salt, grind in some black pepper, and tear plenty of basil with your hands.

Serve with grated salted ricotta for those who like it, and plenty of rustic bread, even toasted. The soup is excellent both hot and cold (even from the refrigerator).