Creamy Zucchini Soup
This is one of my favorite summer soups, especially when the zucchini from the farm is abundant and you need to get creative about how to use it all. It is simple to make and is delicious either warm or chilled. The flavors are simple so people of all ages tend to enjoy it!
Ingredients
1 onion, coarsely chopped
6 cups zucchini, chopped (about 3 medium sized zucchini’s)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 Tablespoon olive oil
Vegetable broth or water
1/2 cup fresh basil
1 1/2 tablespoons tahini
Optional
1 teaspoon fresh lemon juice
A splash of umeboshi vinegar
Garnish: fresh mint, parsley or chives.
Directions
1. Sauté onions with a pinch of salt in olive oil until they are translucent.
2. Add zucchini, salt, pepper, and enough vegetable broth or water to JUST cover the vegetables. The zucchini will release a lot of water into the soup, so less liquid is better if you are not sure about amounts. Bring the soup to a boil and then simmer for 20 minutes or until the zucchini is soft.
3. Add the remaining ingredients and blend with an immersion blender in the cooking pot. You can serve this soup warm or chilled, depending on your preference.
4. Garnish with fresh mint, chives, or parsley.
