Chilled Zucchini Soup

Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

I love soup but really who wants to eat hot soup on a 100+ degree day?  Not me!  This is a chilled soup and it is so refreshing and not heavy at all.  Perfect for the summer.

Chilled Zucchini Soup

5 medium zucchini, coarsely chopped

2 medium yellow onions, coarsely chopped

4 tablespoons butter

1 tablespoon curry powder

1 quart organic chicken broth

1 cup cream (light, medium or heavy – your choice)

salt & pepper

1 medium zucchini, julienned and blanched for 1 minute (for garnish)

1. Over low heat, in a large sauce pan, melt the butter and add the chopped onions and chopped zucchini.  Stir, then cover and sweat for 5 minutes.
2. Remove lid, add 1 tablespoon curry powder and cook for about 2 minutes while stirring to avoid scorching the curry powder.  Then slowly pour in the chicken broth, stirring as you go.  Bring to a boil then back down to a gentle simmer.  Simmer for approximately 20 minutes or until the zucchini and onions are very soft.
3. Remove from heat and let cool completely.
4. Pour the cooled mixture into a blender and puree until smooth.  Add the cream and blend to combine.  Wait to do the final seasoning until serving.  Curry intensifies when cold so let the soup rest a bit before adding more.
5. Chill further before serving.  Have chilled serving bowls ready.  Add julienned and blanched zucchini for garnish on top.

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Modern Day Forager

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