If you are growing zucchini in your garden this season, you might be dealing with an abundance of crops. I was inspired to make this soup because I had two over-grown zucchinis that were too big to enjoy raw.
Zucchini Soup
A delicious soup for the zucchini growing season in summer. Can be enjoyed hot, or cold. Excellent as a cold soup for a picnic!
2 tbsp olive oil
1 ½ lbs zucchini, cut in 1” pieces
1 medium onion, chopped
2 cloves of garlic, sliced
1 tbsp salt
1 ½ tsp curry powder
4 cups of water, chicken, or vegetable broth
• In a large saucepan on medium heat, sautee onions in olive oil until softened, about 5 minutes.
• Add garlic and curry powder, sauteeing until fragrance has been released, about 1 minute.
• Add salt and zucchini. Stir to combine together.
• Add 4 cups of water or broth to pot and bring to boil.
• Simmer for 10-15 minutes, until zucchini is tender.
• In 2 batches, puree soup in a blender. Be careful to only fill the blender less than half full to allow for the heat to move around. Protect your hand with an oven mitt or towel.
• Return to saucepan and season with additional salt and pepper if you would like.
This soup can be enjoyed hot or cold on a hot day. It is very versatile!
I love serving this soup with Tabasco Habanero sauce. A few drops is all you need, unless you like it really spicy.
Enjoy!
