A light, healthy and quick soup that’s equally flavorful served hot or cold.
3 tbsp [45 ml] extra-virgin olive oil
6 small green onions (scallions), white part only, tripped, peeled and thinly sliced
Fine sea salt
1 tbsp [15 ml] minced fresh ginger
2 lb [900 g] firm zucchini, rinsed, trimmed, and cut into small pieces (do not peel)
6 cups [1.4 L] chicken or vegetable stock
For serving (use all or some of the garnishes, to taste)
Diced and quickly sauteed zucchini
Finely minced ginger
Crème fraîche or greek yogurt
Best quality extra-virgin olive oil
In a stockpot, combine the oil, spring onions, and salt (about ½ tsp [2.5 ml]) and cook, covered, over low heat until soft and translucent for 3 to 5 minutes. Add the ginger and cook briefly. Add the zucchini and stock and bring to a low boil. Simmer, covered, for 10 minutes.
Remove from the heat and puree to a smooth liquid in a food processor or blender or with an immersion blender. Taste for seasoning. Serve, hot or chilled, garnished as desired (note: crème fraîche is especially good in the chilled soup) or store in an airtight container in the refrigerator for up to 3 days.
Recipe Credit: Patricia Wells, Salad as a MealYum