Chilled Zucchini Soup
A refreshing summer soup made with tender zucchini, aromatic herbs, and tangy buttermilk. This light and creamy soup features shallots, fresh parsley, and dill for a bright, garden-fresh flavor.
Ingredients
- •¼ lb shallots
- •2 tablespoons extra-virgin olive oil
- •1½ lb zucchini
- •2 strips lemon zest
- •1 teaspoon salt
- •¼ teaspoon black pepper
- •1¾ cups reduced-sodium chicken broth
- •1¾ cups water
- •1 cup flat-leaf parsley
- •1 tablespoon fresh dill
- •½ cup buttermilk
- •to taste zucchini blossoms
Cooking Instructions
- 1.
Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
5 min
- 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.
8 min
- 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.
25 min
- 4.
Stir in buttermilk and season with salt.
2 min
