Food for Thought with Suzanne Dunaway
Cold courgette soup
Well, I have to give credit to a wonderful cook, Jean Pierre Fausigny, who first served this soup to me and I couldn’t figure out for the life of me what was in it—mushrooms, beef stock, I can’t remember what I guessed but finally he shared the amazing final ingredient: ripe avocado.
I have added a couple of ingredients that I feel make this soup the most wonderful summer refresher for lunch or part of an apéro amelioré. You may add more coriander or less mint or a handful of basil, whatever you like, to the final mix and it will turn into yet another wondrous chilled marvel.
But it’s that avocado that really kicks it off.
- 2 medium zucchini chopped coarse
- 1 medium sweet onion, chopped coarse
- 2 small garlic cloves, chopped coarse
- 1 potato (optional)
- Chicken broth just to cover all the ingredients
- Juice of large lemon
- 1 ripe avocado
- Large sprig of fresh mint, leaves only
- A few branches of fresh coriander
- Salt and pepper to taste
In a saucepan, place the zucchini, onion and garlic and add the broth to cover. Bring to a simmer and cook for 15-20 minutes until vegetables are soft. Let cool. Add the lemon and in the bowl of a food processor put the cooled zucchini mixture and all the rest of the ingredients and whiz until very smooth. Or use a hand mixer to purée the mix until very smooth.
Chill well and serve with a little sprig of mint, basil or coriander, a dollop of Greek yogurt or crème fraiche and croutons on the side.
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