I've officially revoked my right to complain about an overabundance of zucchini. This soup is the culinary miracle I never knew I needed.
I stumbled upon this recipe in a classic, old-school magazine – you know, the kind that arrives in your mailbox and you actually hold in your hands.
This zucchini soup is pure magic. It's incredibly easy to whip up, and the flavor? Let’s just say it’s a total knockout. I've tweaked the original recipe a bit. Trust me, your taste buds will thank you.
Ingredients-
2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
2 medium shallots, chopped
Kosher salt
1 c. low-sodium vegetable broth
1 lb. zucchini (about 2 medium), chopped
1/2 c. (or more) cold water
1/2 c. packed basil leaves, roughly chopped, plus small leaves for serving
1/2 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
Freshly ground black pepper
Method-
In a small saucepan over medium heat, heat 1 tbsp. oil.
Cook shallots, and 1/4 tsp. salt, stirring often, until softened, 4 to 5 minutes.
Add broth and bring to a simmer.
Remove from heat and let cool for 10 minutes.
Transfer the shallot mixture to a blender.
Add zucchini and cold water and process until smooth.
Add basil, lemon zest, lemon juice, 1 tbsp. oil, and 3/4 tsp. salt.
Continue to blend until very smooth.
Add up to 1/4 c. more cold water to loosen consistency, if desired.
Serve soup at room temperature or chilled.
Ladle soup into bowls.
Season with several grinds of black pepper.
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