First, I can’t even tell you how much I loved your comments yesterday! They truly had me smiling all day as I was basking in the glow of my minus one anniversary!
Now to get down to business: Zucchini. A most versatile veggie; you can grill it, steam it, sautè it, serve it over pasta, over rice, over quinoa, bake it...heck, you can even eat it raw! Today, though, we’re purèeing it in a fabulous, chilled summer soup with a dollop of greek yogurt on top for creaminess. This is so good for you, I mean, it’s only zucchinis and water basically, and you can whip it up in a matter of 10 minutes. Then you can go dance around your living room trying on bathing suits and listening to Taylor Dayne while it’s chilling! (And if you actually would do that, we need to be friends. Now.)
Chilled Zucchini Soup
1 1/2 medium zucchinis
1/2 tsp olive oil
1/2 tsp lemon zest (+ more for garnish)
pinch cayenne pepper (or crushed red or black pepper if you prefer)
1 tsp salt
1 1/2 cups water
spoonful greek yogurt (or sour cream)
Quarter and chop the zucchini. Heat the olive oil over medium heat and add the zest and pepper. When it starts to sizzle, throw in the zucchini and cover with the water. (If it’s not enough to cover add more, but not too much, you don’t want watery soup later when you blend!) Add the salt and simmer for about 10 minutes, or until the zucchini is soft. Blend until desired texture (I like it smooth!) and pour into a glass bowl. Here you can let it sit out until it’s tepid and then put it in the fridge to cool, or if you want it cold fast, place the bowl over another bowl filled with ice water. Serve with more lemon zest, pepper, olive oil (just a bit) and a dollop of yogurt!