Put your passata and canned tomatoes into a pan.
Cut the garlic into very fine cubes or mince in press
Either use the zucchini peeled or unpeeled . Cut a way one half and set aside . Cut the other 2 1/2 into small cubes .
Heat the oil in a small frying pan and semi soften the cubed zucchini and garlic , do not let them get soggy or burn
Preheat oven , slice the the set aside zucchini into fine strips. Put them on a baking tray and dry them in the oven. Do not bake them brown. Add the can of water to the tomato mixture. ( I use the emptied can of tomatoes for measuring this)
Heat the tomato mix gently through, add a few drops of balsamic vinegar. Add halve of the softened cubed zucchini and garlic and the two anchovy filets if using them to the soup and blend into a smooth soup, then add the other halve of cubed zucchini and garlic, leaving them intact, into the blended soup, season with all the spices, herbs and salt until a taste to your liking is established. I like mine with quite a bit of spicey heat.
Garnish with the dried zucchini . You can add one or two ice cubes if eating this cold but you can eat this hot . I prefer it chilled on a hot day.
