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Chilled Curried Zucchini Soup

This soup was bursting with flavors.  Some of that was due to the overnight chilling.  This soup started as a hot soup the night before.  It wasn’t until the next morning when I went to the fridge to see what leftovers I could turn into breakfast that I discovered the full beauty of this soup.  And so it became Chilled Curried Zucchini Soup.

Chilled Curried Zucchini Soup Recipe (plus or minus according to taste & preference)

Chilled Curried Zucchini Soup
Serves: 4
  • 1 Tbl. olive oil
  • 1 small onion diced
  • 1 shallot diced
  • 1 garlic clove minced
  • 1 tsp. lemony thyme leaves finely chopped
  • 1 tsp. sage leaves finely chopped
  • 2 zucchini squash large dice (about 3 cups)
  • 1 qt. vegetable broth
  • 2 tsp. yellow curry powder
  • Sea salt & fresh ground pepper to taste
  • sour cream, for garnish
  1. In a 2 qt. sauce pan, saute onion & shallot in olive oil over med low heat until onion is translucent. Then add garlic, thyme, and sage saute for 1 additional minute.
  2. Then add zucchini, broth, and curry powder and bring to boil. Reduce heat and gently boil until squash is tender but not mush. Add salt & pepper to taste.
  3. Puree soup with handheld immersion blender or in batches in traditional blender. Chill completely.
  4. Serve will dollop of sour cream. Garnish with Lemony Thyme leaves.

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