Wondering what to do with the kilos of zucchini's that you weren't expecting from that little – now gargantuan – zucchini plant growing in your backyard? This cold soup, adapted from the one I make at Guy Savoy, is perfect as a starter for any blistering hot evening. It's cold, lemony, salty, refreshing, and easy. For the 3-star version with all the trimmings you'll have to come into the restaurant ;-)
I've always had fun growing zucchini's but I never know how to make use of all of them. Much to my surprise, I'm finding that France has a zillion recipes for these tasty fibrous vegetables. Stay tuned for beignet zucchini flowers, risotto stuffed zucchini flowers, zucchini and garlic matchisticks, and more...
Recipe to follow....
Créme de Courgette Soup
5 medium zucchini
1 small shallot sautéd
3 T extra virgin good quality olive oil
3 T citron virgin olive oil
3 teaspoons salt
4 cups reserved cooking liquid
Topping garnish options: chopped basil, diced tomato and fennel, deep-fried zucchini flower
1. Trim ends of zucchini and slice into 1/2" thick rounds
2. Boil water in a large pot and add chopped zucchini. Cook until done, about 7 minutes. Zucchini should be thoroughly cooked, not al dente.
3. Once zucchini is cooked strain out and place in ice water to stop cooking. Cool cooking liquid and reserve 4 cups to thin out soup.
4. In a large mixing bowl puree zucchini with olive oil. Add salt and sautéed shallot (Add salt little by little. This soup should be salty but pleasantly so. You might need more or less depending on how you like it) Ladle in reserved zucchini cooking liquid until the soup has the consistency of oil – not too runny, but not too watery.
5. Chill for at least one hour before serving. Soup should be served cold.
6. Garnish with chopped basil or tomato & sautéed fennel or all three!