John Myers
Cold Zuccini Soup
The perfect cold zuccini soup recipe with a picture and simple step-by-step instructions.
- 1,5 Kg Zuccini
- 1 bunch Spring onions fresh
- 1 l Vegetable broth
- 1 Lemon untreated
- 100 ml White wine dry
- 10 ml Vermouth Noilly Prat
- 2 a cup Cream
- Salt
- Turmeric
- Virgin olive oil
- This recipe works wonderfully if you have a cook friend named M11Topf (Michi) who you didn’t know personally and who took over the electrics in the new bathroom at short notice. That is why this recipe is named after Michi ;-))
- Clean the spring onions, cut them into pieces, they can be larger and mashed anyway.
- Pull the zest of a zuccini and the lemon and set aside.
- Cut the washed zucchini pieces into large pieces.
- Sauté the spring onions in the olive oil with the zucchini pieces and fill with the vegetable stock and let simmer for about 20 minutes. Puree and season with salt, turmeric and lemon juice to taste.
- Add white wine and a dash of Noilly Prat to the soup.
- Whip the cream and stir into the soup.
- Put in the fridge for at least two hours.
- Before serving in deep plates, decorate the soup with the zuccini lemon zest.
- I give it a strong, toasted farmer’s bread.
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