I don’t know about you, but when I walk around farmers markets this time of year the produce looks so fantastic, that even vegetables I don’t usually think to use as main ingredients start to find their way into my market bag.
Carrots and onions robust and beautifully colored. Soup may not be top of mind for summer, but chilled soup is a great dish to make ahead and pull out for easy lunches or light side dish for dinner.
Here’s a healthy and delicious recipe my mother made and shared with me.
¼ cup olive oil
1 large onion diced
2-3 cups diced carrot
Peeled zucchini skins
2-2.5 cups minced zucchini innards
1 medium sized leek (or ½ a large) whites only diced
2 teaspoons fine quality white balsamic vinegar
Yield: 4 servings
In a saucepan over medium heat, add half the olive oil, and saute the onions and carrots until softened. Add enough water to cover, then simmer on low for 30-35 minutes. Strain and puree. Add salt and pepper to taste, then chill.
In a clean saucepan, over medium heat, use remaining oil to saute the leek whites until translucent and soft. Add minced zucchini. Cover with water and simmer for 12 minutes. Strain, puree, add vinegar, salt and pepper to taste and then chill.
Steam the zucchini skins for 2-3 minutes, then blanch in an ice bath to stop the cooking. Puree and chill.
Chill all three parts for at least 1 hour. Then use the 3 different colors in fun ways for serving. The photo at the top is my mother’s free-style design.
If you have any herb-infused olive oils, a light drizzle could also be a really nice way to garnish and heighten flavor.
Let me know how you like it!