Cut the onion into brunoise and poach it in a saucepan with three tablespoons of extra virgin olive oil. While the onion begins to take color, we chop the courgettes into small pieces. You can leave the skin or remove it according to your taste. I chose to remove a part and leave some pieces with the skin to get more color.
After poaching the courgettes for ten minutes, Stirring from time to time, add the vegetable broth and let the whole cook and reduce until it is very tender. Then we proceed to blend with a hand mixer.
with the tomatoes, we prepare a classic tomato fry, and once passed through the food mill, we add five or six tablespoons of this sauce, proceeding to mix it well until our zucchini cream changes to an intense orange color.
Finally, we could add a splash of milk or cream to lighten and fried onion and oregano to decorate and give it a great touch.