RECIPE: Summer Zucchini (cold!) soup … my fave
Let’s review some recent life details, ya?
- The evening light at a wedding I just went to. (See below.)
- That I’m NEARLY finished with the top of a quilt I’ve been sewing for a year. Don’t fret, you’ll get photos when it’s done.
- Cowboy boots. Buying them. I don’t care if you tell me it’s probably not financially prudent. But I’ve had them bookmarked on my computer for two years. And I hardly ever spend money on buying things. Except, you know, food. (And maybe books. Oh, and fabric.)
- Zucchini season! Which means we can make this soup.
- The announcement of rats (indeed, RATS) in the sewer system where I live. Apparently a wet rodent was spotted in a toilet bowl before it dove back down the pipe. And other ‘evidence’ has surfaced. I’m directed to keep something heavy on the lid of my toilet to prevent an unwelcome visitor leaping into my living quarters. Ug. Welcome to my ‘hood.
But back to the soup, ya? Or maybe that wedding photo. (And let’s just agree not to tell the lovely couple that their big-day photo just followed a description of sewer rats. Ok?) See? Amazing evening light.
I find myself hesitant about such things: weddings. The idealism of happily ever after. But, then again, that’s what makes it so beautiful–that people still do believe in each other and promises of tomorrow. And they should.
My marriage experience? Didn’t pan out that way. (It would have been 10 years, this year.) Let’s just say we interpreted ‘faithful’ vows quite differently. And I struggle to discern what I gained from the whole marriage thing. Tricky, that. Except for the soup.
The soup (a recipe from his family) is undeniably awesome. Even after the grit of divorce, I adore this dish.
But COLD soups, you say? YES. All summer I pine for zucchini season for this very reason. (And thanks again, Ken, for your garden bounty!)
I could eat this soup daily. And I actually do eat it every day, maybe several times a day, whenever I make it. Which is why even though this recipe makes a ton, it never manages to last long.
I first tried this soup after a long day of back-filling irrigation trenches on a ranch. Dust. Shovel. HOT sun. All to keep the alfalfa fields happy. For lunch? Sandwiches. And this soup. Chilled and salty and creamy. Amen.
The zucchini cooks with broth, salt and dill. Originally, the recipe calls for sour cream and cream cheese. I substitute tofu for some of that (keep the creamy, cut the fat).
Blend the creamy together. Then blend the broth and zucchini with it all. Stir in the onions.
Finally? It has to cool. Usually overnight so it thickens and the flavors arise. This cooling business is the hard part because I want to pour the blender ingredients down my throat and chug with abandon. Oh it’s so good. (This is so up your alley, Manda.)
Try it. Seriously. Oh the glory of zucchini soup. I do.
Rating: 5 of 5 glasses of cold lemonade. Perfect for a hot day.
|Summer (cold!) zucchini soup|
- 4 medium zucchini (or 2 giant ones, like I used), washed and sliced
- 15 oz broth (I use veggie, but I guess you could use chicken)
- 1 tsp salt (you may want to add more. I typically do because veg broths are low sodium)
- Pepper to taste
- Dill weed to taste (I dump a lot in)
- 1 package firm organic tofu
- 16 oz of nonfat cream cheese or nonfat sour cream. Or both. As long as the total adds to about 16oz.
- Sliced green onion (I chop about 5 green onions)
- Place zucchini in pot and add the broth, salt, pepper, and dill. Cook 20-30 minutes, or until tender.
- Meanwhile, in the blender, mix the creamy ingredients (tofu + cream cheese + sour cream). Pour into bowl and set aside.
- When the zucchini is cooked, spoon a portion of the zucchini and broth and a portion of the cream mixture into the blender. Blend. And pour into a bowl/container to store in your fridge. Warning: you’ll need a big container.
- Keep mixing portions in the mixer and adding to your bowl until all ingredients are blended.
- Stir in chopped green onions.
- Chill until very cold. Usually overnight.
- Taste in the morning and see if you need more salt, pepper and/or dill.
- And Enjoy!! (You’re welcome.)
Cook time: 10 min prep+ 30 min cook and mix +15 min blending + overnight cooling.