chilled zucchini soup
photo by Jennifer Johnson
This is a great make-ahead soup to have in the fridge for quick lunches and dinners.
1 leek, white and light green parts, trimmed and chopped
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cloves garlic, chopped
1 large zucchini, ends trimmed, and chopped
3-4 cups low-sodium vegetable stock
1 cup fresh flat-leaf Italian parsley, roughly chopped
1 tablespoon fresh chives, plus extra for garnish
1 cup plain Greek yogurt
Juice from 1/2 lemon
Chive blossoms, for garnish, optional
- Place leeks in a sieve and rinse under cold water several times to remove dirt. Set aside.
- In a large stockpot, heat oil over medium heat. Add leeks and cook for about 5 minutes, until softened. Season with salt and pepper. Add garlic and cook for another minute. Add zucchini and cook for another 5 minutes. Add 3 cups stock and bring to a boil. Reduce heat to low and simmer for 20-25 minutes, until vegetables are softened. Stir in parsley and chives and remove from heat. Allow to cool for 5-10 minutes.
- Using an immersion blender (or transfer mixture to a blender, in batches if necessary), process until smooth, adding more stock if needed. Allow soup to cool to room temperature.
- In a separate bowl, combine yogurt and lemon juice. Once soup has cooled to room temperature, whisk in 1/2 of yogurt (reserve other 1/2 for garnish). Cover soup and transfer to refrigerator. Chill until ready to serve, at least 4 hours.
- Ladle soup into serving bowls or glasses and top each with a spoonful of yogurt. Garnish with fresh chives and blossoms (if using) and serve cold.
cook’s note: Leftover chive blossoms make a great vinegar for salads. You can find our recipe here.