There may be no better way to use the most prolific vegetable of summer than to puree a whole lot of it into a soup. This zucchini soup has great body, a result of the sheer quantity of zucchini used in the recipe. There are no creams or starchy thickeners in use here, so this recipe is outstanding both in terms of the health aspects of the food (which focuses on the zucchini) and in terms of its ability to make use of the sometimes overwhelming number of zucchinis that gardeners must deal with all at once. Oh, and this soup freezes and warms up in the microwave quite well.
This can be used as a nice lunch, a tasty starter within a larger dinner, or simply as the centerpiece of a light supper (in combination with a crusty bread and a nice summer or early fall salad). If you happen to have some zucchini blossoms lying around, they make for a lovely garnish.
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