Name: Chilled Zucchini Soup
Yield: 4 servings
Ingredients: 1/4 lb shallots, thinly sliced crosswise (1 cup); 2 tablespoons extra-virgin olive oil; 1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices; 2 (2- by 1 1/2-inch) strips fresh lemon zest; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 3/4 cups reduced-sodium chicken broth (14 fl oz); 1 3/4 cups water; 1 cup loosely packed fresh flat-leaf parsley leaves; 1 tablespoon finely chopped fresh dill; 1/2 cup well-shaken buttermilk or plain yogurt; Garnish: thinly sliced or torn zucchini blossoms

Servings: 4 persons

1/4 lb shallots, thinly sliced crosswise (1 cup)
2 tablespoons extra-virgin olive oil
1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
2 (2- by 1 1/2-inch) strips fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 3/4 cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill
1/2 cup well-shaken buttermilk or plain yogurt
Garnish: thinly sliced or torn zucchini blossoms

1
Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
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.
3
Puree 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.
4
Stir in buttermilk and season with salt.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chilled Zucchini Soup

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