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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This creamy chilled soup will make you hope for an abundance of zucchini in your garden this year. Thin-sliced zucchini blossoms, available at produce markets and specialty foods shops, add a beautiful hint of color while lending texture to the soup's smoothness. Ingredients:
1/4 lb shallots, thinly sliced crosswise (1 cup) |
2 tablespoons extra-virgin olive oil |
1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices |
2 (2- by 1 1/2-inch) strips fresh lemon zest |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 3/4 cups reduced-sodium chicken broth (14 fl oz) |
1 3/4 cups water |
1 cup loosely packed fresh flat-leaf parsley leaves |
1 tablespoon finely chopped fresh dill |
1/2 cup well-shaken buttermilk or plain yogurt |
garnish: thinly sliced or torn zucchini blossoms |
Directions:
1. Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
2. Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
3. Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
4. Stir in buttermilk and season with salt.
5. Cooks' note: Soup (with buttermilk or yogurt) can be made 1 day ahead and chilled, covered. (If making soup ahead, cooling in ice bath is not necessary.) Stir well before serving.
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