Day 95: Chilled Zucchini Soup

2011 RECIPE UPDATE: In 2005, this Chilled Zucchini Soup was "forgettable". In 2011, I found a recipe that I and others really like, see Chilled Zucchini Soup Shooters.

WHY AREN'T THERE ♥s on ALL RECIPES from A VEGGIE VENTURE? During the original 'Veggie Venture', I cooked a vegetable in a new way every single day for an entire year -- YES, an entire year, crazy, I know. Many recipes were very good, others were fabulous, these are all marked with ♥s. Other recipes were so-so or plain bad -- obviously, no ♥s! Since the end of that first year, I publish only recipes that merit ♥s.

2005 ORIGINAL POST A cold soup makes for a refreshing repast during heat waves like the one in much of the country right now. But not t-h-i-s cold soup. Ever eat moldy, slimy grass? Me either. But this is what it would taste like. It's not inedible. It is forgettable. Update: Leftover, this soup has grown on me. The lemon flavor has become more pronounced. It's become, well, not a favorite but, well, pleasant.

CHILLED ZUCCHINI SOUP
Active time: 15 minutes
Time to table: 40 minutes
Makes 7 cups


1 medium onion, chopped
2 tablespoons olive oil
1 1/2 lb zucchini (from 3 medium-sized zukes)

zest from a lemon
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups canned chicken broth
1 3/4 cups water
1 cup loosely packed cilantro (the recipe called for parsley, perhaps that's the difference?)
1 tablespoon fresh dill, chopped

1 cup buttermilk (increased from 1/2 cup in vain attempt to lessen the grassy sensation)
Additional salt and pepper

Heat a large saucepan or Dutch oven over MEDIUM HIGH. Add the olive oil. When the oil is hot, add the onion and saute, stirring occasionally, until the onion is soft and aromatic. Cut the zucchini thin half moons. (Easy way: Cut each zucchini in half lengthwise. Hold the two halves together with your fingers, then slice crosswise.) Add the zucchini to the onion and cook until the zucchini is soft and fully cooked.

Puree the zucchini mixture, the lemon zest, salt, pepper, cilantro and dill in a blender, in batches if necessary (be careful - the hot mixture will expand so fill the blender no more than half full) or use an immersion blender.

The original recipe says you can fast chill from here (by transferring the mixture to a metal bowl immersed in ice water for 20 minutes, stirring occasionally) or refrigerate overnight for flavors to blend (as I did). Then stir in the buttermilk and season to taste.

NUTRITION ESTIMATE
Per Serving: 79 Cal (47% from Fat, 16% from Protein, 37% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 8 g Carb; 2 g Fiber; 67 mg Calcium; 1 mg Iron; 531 mg Sodium; 1 mg Cholesterol, Weight Watchers 1.5 points

SOURCE
Gourmet July 2005

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna