Looking for something cool, green, and delicious for summer, then try this chilled zucchini soup. Serve it in 3 to 4 ounce shot glasses for a refreshing sip between courses or in bowls for a full size starter. If you love curry powder, add a bit more; if you like a little crunch, top it with Bacon Breadcrumbs. You can find a similar recipe for hot zucchini/courgette soup in my newest cookbook “Favorite Flavors of Ireland.”
Chilled Zucchini Soup
Serves 6 to 8
5 to 6 medium zucchini, rinsed, dried, ends trimmed
1 large onion, thinly sliced
1 1/2 teaspoons curry powder
3 cups homemade chicken stock or canned low-salt chicken broth
1 cup heavy cream
1/2 cup milk
Salt and freshly ground pepper to taste
Finely chopped fresh chives for garnish
- Cut zucchini in half lengthwise and then cut halves into1/2-inch slices. Transfer to medium saucepan and stir in onion and curry powder. Stir to coat.
- Add stock or broth, bring to boil, then reduce heat to low; cover, and simmer, stirring occasionally, for about 30 minutes, or until zucchini is tender.
- Working in batches, transfer mixture to food processor or blender and purée until smooth. (May be prepared to this point 1 day ahead). Stir in cream, milk, salt and pepper. Chill thoroughly.
- To serve, ladle soup into shot glasses or shallow bowls and sprinkle with chives.
Bacon Bread Crumbs
2 slices bacon
2 slices white sandwich bread
2 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper to taste
- In medium skillet over medium heat, cook bacon for 7 to 9 minutes, or until crisp. Transfer to paper towels to drain. Discard all but 1 tablespoon fat from pan.
- In mini food processor, pulse bread 8 to 10 times to medium-fine crumbs. Transfer bread crumbs to bacon fat and cook, stirring occasionally, for about 8 minutes, or until golden. Transfer to small bowl.
- Pulse bacon in food processor to fine bits and stir into the breadcrumbs. Stir in the parsley and pepper. (Store leftover breadcrumbs in refrigerator for up to 3 days).