It’s a million degrees here. Like seriously a MILLION. I’m wilting like some precious flower because it’s just TOO damn hot to do anything. Oh and we don’t have air conditioning because climate change hadn’t turned our town into an OVEN yet when we bought our house…
So yeah. Hot.
Usually when it’s oppressively warm outside I gather up my veggies and throw together a refreshing and ice cold gazpacho. It’s my go-to summer food because not only is it delicious and cold, it’s awesomely nutritious and helps me get bikini ready in NO time.
This time? Meh… too hot to go get the ingredients.. So I decided to try and use the zucchini I grew in the garden (and more importantly already had in the house) for something a little simpler, but just as cold. What I made was DELICIOUS! Cold and creamy! Easy!
You’ve got to try it, especially when it’s hot and you have a gazillion zucchini (like me!).
Cold Zucchini Soup
1 onion, chopped
3-4 medium zucchinis, chopped– I used 3/4 of a HUGE one, only because I forgot to pick it and it got massively large. Also, the more zucchini, the thicker the soup. Your choice.
1 garlic clove, chopped
1 tsp of thyme – dry or fresh
3-4 cups of chicken broth
Greek yogurt or sour cream
Heat the butter until melted in a medium sized soup pot. Once the butter has gotten hot, add onions and season with salt.
Once the onions have gotten soft, add the garlic and cook for a few minutes more. Add in the thyme and zucchini, cook for an additional 3-4 minutes, then fill the pot with the chicken broth and cover.
Let come to a boil and then simmer until the zucchini is soft (about 15 minutes).
Once the soup has cooked, use a stick blender, food processor or standard blender to zip the soup into a smooth consistency. If you’re doing this in the blender or FP, do it in batches.
Once the soup is smooth put it in the fridge to chill. When cold, serve with a dollop of greek yogurt or sour cream as garnish.