Wednesday, September 26, 2012

Chilled Zucchini Yogurt Soup

Chilled Zucchini Yogurt Soup
Serves 4
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 small yellow onion (about 1 cup), chopped
  • 2 shallots, finely chopped
  • 2 medium large zucchini, sliced lengthwise, then into thin half moons
  • 3 cups vegetable stock
juice of half a lemon
  • 2 cups whole plain yogurt
  • Salt and pepper to taste
  • Minced fresh chives
1. In a medium skillet heat the oil and butter and saute the onion and shallots until tender, about 3 minutes. Add the zucchini slices, toss well, add the stock, reduce heat, cover and let simmer until the zucchini is tender, about 10 minutes. This can be done the day before and left to cool until ready to serve. Otherwise, set aside and allow to cool while you prepare the red pepper coulis (recipe below).

2. When zucchini mixture is cool, combine in a blender with the lemon juice, yogurt, salt and pepper. Puree until smooth, adjust seasonings and add more yogurt or stock to your tastes. Chill in the fridge until ready to serve.

3. Ladle soup into bowls and swirl a spoonful of red pepper coulis across the surface; finish with a sprinkle of fresh chives.

Red Pepper Coulis
  • 1 12 ounce jar roasted red peppers, rinsed
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1/2 cup extra virgin olive oil
Combine ingredients in a blender and puree until smooth. Will last up to one week in the refrigerator. Also great on vegetables, salmon and cooked greens.

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