Add 1 tbsp. Spoon over soup and with skewer or chopstick, swirl decoratively through soup, but do not blend in. Sprinkle with pine nuts and chopped chives. Grill over charcoal. Slice thinly and serve in flour tortillas with saut ed green peppers and onions, and any other accompaniments you like such as sour cream, guacamole, chopped tomatoes.
Place slices in bowl and toss with salt.
Spread out on several thicknesses of paper towels to drain for 30 min. Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives. Refrigerate, covered, at least 30 min. and up to 4 hrs.