Olive Oil & Zucchini Soup (شوربة التريدة)

In Lebanese cooking nothing goes to waste. When we make Mahashi (stuffed zucchini) we remove the pulp from the zucchini and reserve it for another dish. One of those dishes is this olive oil and zucchini soup that my grand father used to adore. For a man with many health issues, it was flavorful and gentle on his stomach. This recipe reminds me of honoring food, my family, and the delicious warmth of a dish.

Recipe:

4 cups zucchini pulp or zucchini cut into cubes

2 1/2 cups boiling water

1/2 cup minced parsley

1/2 cup minced green onion

2 large garlic cloves, minced

2 juice of small lemons

1 tbsp dried mint

1 1/2 tsp salt

1/4 cup olive oil, plus more drizzling