Chilled Fresh Zucchini Soup
In our household, "fresh" has multiple definitions. We agree on "fresh" for fresh fish, fresh meat, and fresh vegetables - those are the ones originally and freshly from the sea, the butcher, or the garden - unaltered, unadulterated, and as nearly from their source as we can have them.
And then there's "fresh" in cooking and our individual interpretation of what that means.
For me, fresh in cooking means the ingredients' flavors shine in their own right and are complemented by the herbs, spices, or other ingredients that may (or may not) be added. They are not overpowered or disguised. A fresh pea would taste sweet and explode in your mouth with flavor, a strawberry or blueberry would overpower you with its true flavor and natural sweetness, zucchini would be subtle and fresh like the air and earth - little salt or sugar should be added, because I want these short-lived fresh flavors to prevail.
When Peter uses the word "fresh" to describe something, I know he thinks it tastes a little too natural and perhaps lacking in salt or sugar. Now, please don't get me wrong, Peter loves the fresh produce we get here on the east end - especially the fruit, but he's a recent convert to vegetables, other than the corn-on-the-cob we always consume during the summer months.
So this recipe by both of our definitions is "fresh", and cool by the way. To correct the "freshness" my husband detected, he added a little Pickapeppa Sauce and Lemon Pepper and declared it a resounding success. No matter what your definition of fresh may be, I think you'll like this summer soup.
Chilled Zucchini Soup
(Serves 6)
1/4 pound Shallots, thinly sliced crosswise (1 cup)
2 Tablespoons extra-virgin olive oil
1 1/2 pounds zucchini (3-4 medium), thinly sliced
2 (2-by-1 1/2-inch) strips lemon zest
1 3/4 cups reduced-sodium chicken broth
1 3/4 cups water
1 cup flat-leafed parsley leaves
1 Tablespoon finely chopped dill
1/2 cup plain Greek yogurt
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- Cook shallots in oil in a 4 quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add zucchini, zest, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until zucchini is softened, about 5-10 minutes. Add broth and water, and simmer until zucchini is tender, about 3 minutes.
- Purée zucchini mixture, including zest, along with parsley, and chopped dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer soup to a metal bowl, then set in an ice bath to quick-chill. Cool, stirring occasionally, about 20 minutes.
- Just before serving stir in the yogurt and season with salt, to taste.
Note: Soup without the yogurt can be made a day ahead and chilled, covered. If making ahead, chilling in the ice bath is unnecessary. Stir soup well before serving.
Thank you Gourmet EASY DINNERS, once again!
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