Cold soup is perfect for the middle to end of summer. We’re going to utilize the abundant supply of zucchinis in an interesting way here with a small amount of curry. We’ll start with a bed of flavor and make this special by adding ingredients like tarragon and spinach.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 onion, large
- 1/4 cup olive oil, plus more for drizzling
- 2 garlic cloves, peeled
- 1 shallot, peeled
- Salt and pepper to taste
- Stalk lemongrass
- 3 large zucchinis
- 2-inch lemon peel, pith removed (zest only)
- 1 teaspoon mild imperial curry
- 6 cups vegetable stock, divided
- 1 seedless cucumber, small
- 2/3 cup English peas, shucked
- 5 leaves of tarragon
- 1 cup baby spinach
- 2 ounces goat cheese, crumbled
Instructions
- Preheat soup pot over medium-low heat. Peel and chop onion, then drizzle olive oil into the pot. Add onion to the pot, then roughly chop garlic and shallot; add to the pot. Stir the vegetables so they cook evenly and “sweat,” about 5 minutes. Remove outer leaves of a stalk of lemongrass and bruise it with the back of your knife. Add it to the pot. Prepare the zucchini: Cut off and discard the ends, then cut each zucchini in half crosswise. Stand each half upright, then slice off planks of the green skin and and a bit of the white flesh, leaving most of the interior flesh for another use.
- Give the “sweating” onion mixture another stir, then add salt and pepper followed by lemon peel and curry. Add 3 cups of vegetable stock and bring to a simmer. Meanwhile, thinly slice all the zucchini planks. When stock is simmering, add sliced zucchini, followed by remaining vegetable stock. Stir and bring back to a simmer. Meanwhile, trim ends of cucumber, then slice into ⅛-inch rounds. Set aside.
- Blanch the peas for garnish by bringing a small pot of salted water to a boil. Add the peas to the water for only 10 seconds. Then, drain and place in an ice bath to stop the cooking. Meanwhile, remove soup from heat and pour into a large bowl to go into another ice bath. Add tarragon and spinach to the soup while it’s cooling down in the ice bath.
- Once soup has chilled, remove lemongrass and lemon peel. Place soup in a blender. Add a drizzle of olive oil as the soup is blending. When soup is pureed and smooth taste to adjust the seasonings. Pour soup into a serving bowl. Garnish with goat cheese, peas and cucumber slices. Drizzle with additional olive oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 179 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 4 mg |
| Sodium | 1153 mg |