ZUCCHINI CUCUMBER SOUP

1 lb. zucchini or summer squash variety, chopped
3/4 lb. seedless cucumber (about 2 C.) or scoop seeds out
1/3 C. chopped sweet onion
1/4 C. white wine vinegar
1/4 C. water
1 tsp. chopped fresh hot green chile
1 1/8 tsp. salt
1 tsp. ground coriander
1/2 C. crème fraîche (4 oz.) or plain yogurt
Garnish with fresh cilantro or parsley, chopped

Purée zucchini, cucumber, onion, vinegar, water, chile, 1tsp. salt and 1/2 tsp. coriander in a blender until very smooth. Whisk remaining 1/8 tsp. salt & 1/2 tsp. coriander into crème fraîche or yogurt. Serve topped with dollops of crème fraîche or yogurt & cilantro or parsley.

(from Gourmet Magazine, August 2006)


Leave a Reply

Your email address will not be published. Required fields are marked *