Chilled Zucchini Soup

Name: Chilled Zucchini Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 118 milliliters well-shaken buttermilk or plain yogurt; 237 milliliters loosely packed fresh flat-leaf parsley leaves; 1 Tbsp finely chopped fresh dill; 3 inches (2- by fresh lemon zest; 14 fl. oz.s 3/4 cups reduced-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 1 teaspoon salt; 237 milliliters 1/4 lb shallots, thinly sliced crosswise; 414 milliliters water; 680 grams zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices; 6 servings Garnish: thinly sliced or torn zucchini blossoms

Chilled Zucchini Soup is a gluten free, primal, whole 30, and vegetarian soup. This recipe serves 6. One portion of this dish contains around 4g of protein, 6g of fat, and a total of 90 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up chicken broth, dill, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.

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Shallot

Cooking Oil

Equipment you will use

Sauce Pan

Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes.

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Zucchini

Pepper

Salt

Add broth and water and simmer until zucchini is tender, about 3 minutes.

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Zucchini

Broth

Water

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).

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Zucchini

Parsley

Dill

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Blender

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.

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Water

Ice

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Bowl

Stir in buttermilk and season with salt.

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Buttermilk

Salt

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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Buttermilk

Yogurt