Chilled Courgette Soup

Ingredients for Chilled Courgette Soup

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

• 2 cucchiai di olio extravergine d'oliva

• 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 cucchiaino di sale

• 1/4 cucchiaini di pepe nero

• 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

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.

Avvertenza

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