Zucchini – one of the favorite staples of the summer harvest is showing up in farmer’s markets and grocery stores. If you are lucky like me it shows up at your door courtesy of a generous neighbor with a fabulous vegetable garden. No matter how you get that zucchini into your kitchen you must try this recipe for chilled zucchini soup. Super simple to make this is a refreshing treat to enjoy for lunch or dinner. Try drinking this cup of summer freshness!

From by the bay, wishing you chill food memories!

Maryann

Chilled Zucchini Soup with Mint

Serves 6

• 4-5 medium zucchini sliced in rounds approximately 2 pounds
• 2 tablespoons olive oil
• 1 small white onion, chopped
• 4 cups chicken broth
• 1 cup buttermilk
• 1 cup parmesan cheese
• 2 tablespoons toasted pine nuts, plus extra for garnish
• 1 tablespoon lemon juice
• ½ cup fresh mint chopped
• 1 ½ teaspoons fine sea salt
• ½ teaspoon black pepper
• additional coarse sea salt to finishing

Directions

In a large pot heat olive oil and sauté the white onion until softened about 5 minutes. Add the zucchini, salt and pepper stirring occasionally until the zucchini is softened, about 5 more minutes. Add the broth to the pot, bring to a boil and then reduce heat and simmer until the zucchini is tender, about 5 more minutes. Remove from heat and let cool. Using a food processor puree the zucchini mixture along with the parmesan cheese, pine nuts, mint and lemon juice. Pour into a bowl adding the buttermilk and blend. Cover and place in the refrigerator to cool for at least 3 hours. Adjust seasoning with coarse sea salt. Serve chilled and garnish with toasted pine nuts and a drizzle of olive oil.