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

1. 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.
2. 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.
3. 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.
4. 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

1. 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.
2. 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.
3. 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).