Chilled Zucchini Soup

Name: Chilled Zucchini Soup
Yield: 4 servings
Ingredients: 1 1/4 lb shallots, thinly sliced crosswise (1 cup); 1 2 tablespoons extra-virgin olive oil; 1 1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices; 1 2 (2- by 1 1/2-inch) strips fresh lemon zest; 1 1 teaspoon salt; 1 1/4 teaspoon black pepper; 1 1 3/4 cups reduced-sodium chicken broth (14 fl oz); 1 1 3/4 cups water; 1 1 cup loosely packed fresh flat-leaf parsley leaves; 1 1 tablespoon finely chopped fresh dill; 1 1/2 cup well-shaken buttermilk or plain yogurt; 1 Garnish: thinly sliced or torn zucchini blossoms

From the kitchen of Carly

Silky zucchini soup built on caramelized shallots and bright with fresh parsley and dill. The lemon zest threads through every spoonful, making this chilled version feel elegant and light without ever being thin or forgettable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 lb shallots, thinly sliced crosswise (1 cup)
12 tablespoons extra-virgin olive oil
11 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
12 (2- by 1 1/2-inch) strips fresh lemon zest
11 teaspoon salt
11/4 teaspoon black pepper
11 3/4 cups reduced-sodium chicken broth (14 fl oz)
11 3/4 cups water
11 cup loosely packed fresh flat-leaf parsley leaves
11 tablespoon finely chopped fresh dill
11/2 cup well-shaken buttermilk or plain yogurt
1Garnish: thinly sliced or torn zucchini blossoms

Instructions

Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
Stir in buttermilk and season with salt.