Polish summer zucchini soup and Italian roasted red pepper recipes

A simple summer zucchini soup is described, using zucchini, potatoes, broth, cream, onion, garlic, chili, butter, parsley, lemon zest, salt, pepper and curry powder. The method calls for sautéing onion, garlic and chili in butter, adding diced potatoes and zucchini, covering with broth, simmering, then blending and finishing with cream and seasonings.

An Italian‑style roasted red pepper recipe is also detailed. It calls for roasting whole red bell peppers, peeling them, and mixing the flesh with olive oil, vinegar, garlic, salt, sugar, pepper, oregano, basil, parsley, bay leaves and allspice. The mixture is left to marinate at room temperature for two hours before being jarred and pasteurised for longer storage.