Chilled Courgette Soup

Ingredients for Chilled Courgette Soup

• 110g shallots, thinly sliced crosswise (240ml )

• 2 tablespoons extra-virgin olive oil

• 675g courgette (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices

• 2 (2- by 1 1/2-inch) strips fresh lemon zest

• 1 teaspoon salt

• 1/4 teaspoons black pepper

• 425ml reduced-sodium chicken broth (425ml )

• 1 3/4 cups water

• 1 cup loosely packed fresh flat-leaf parsley leaves

• 1 tablespoon finely chopped fresh dill

• 1/2 cup well-shaken buttermilk or plain yoghurt

• Garnish: thinly sliced or torn courgette blossoms

How to make Chilled Courgette Soup

Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.

Add courgette, zest, salt, and pepper and cook, stirring occasionally, until courgette is softened, about 5 minutes. Add broth and water and simmer until courgette is tender, about 3 minutes.

Purée courgette 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.