When the mercury is soaring high, all you want to have is chilled food. My chilled Zucchini Walnut Soup comes as a blessing at such times. It's hearty, filling, and so creamy. Best part is, it contains no cream, milk or yogurt. Extra Virgin Olive oil gives it a nice punch. Feel free to use herbs of your choice. If you don't have fresh herbs, use dried ones. Use stock cubes, or homemade stock, as you would for any soup. I have used homemade stock powder. Let it rest in the fridge for atleast 6 - 8 hours, for flavours to intensify.
This recipe was posted by Atul Sikand in a food group that I follow.
I have made some changes to suit my palat.
Ingredients Zucchini 500 gms Walnuts 40 gms Leeks 1/4 cup Broccoli stems 1/4 cup Celery 1/4 cup Onion 1 small Garlic 2 fat cloves Basil leaves a handful Stock pd 2 tsp Olive oil 2 tbsp Salt to taste Green chili 1 optional Pepper pd 1/4 tsp Water 3 cups or more. Mint leaves a handful Lemon juice 1 tsp Method
Wash and grate zucchini. Do not peel it.
Parboil broccoli stems.
Finely chop onion, garlic, leek and celery.
In a cup of water mix the stock powder and add chopped mint leaves.
Heat oil in a pan, tip in onions, garlic, leeks, and Celery.
Once these start sweating, add broccoli stems and all but 1/4 cup of zucchini.
Saute for 4-5 minutes.
Remove it in a blender. Make a smooth puree along with Walnuts and basil leaves and a cup of water.
In the same pan, lightly saute the remaining zucchini.
Keep it aside.
Pour the puree in a large bowl, now add the remaining zucchini and mint water.
Mix in salt and pepper and lemon juice.
Adjust the consistency of the soup by adding water.
Let it chill in the fridge for 7-8 hours.
Before serving garnish with toasted chopped Walnuts, basil leaves and extra virgin olive oil.