Zucchinis from the farmers’ market, fresh herbs from the Ann Arbor People’s Food Co-op, and thick Greek yogurt made for this cool, creamy, and refreshing summer starter.
– 4 cups reduced sodium chicken or vegetable broth
– 4-6 medium zucchinis (we had a mix of large and small), chopped
– 1 large handful chopped mint
– 1 large handful chopped flat-leaf parsley
– 3-4 cloves garlic, minced
– 1 sweet onion, chopped
– juice and zest of half a lemon
– 2 tbsp olive oil
– 3/4 cup plain Greek yogurt (adjust based on how creamy you like your soup!)
– cayenne pepper, to taste
– salt and pepper, to taste
– garlic powder (optional)
1. Heat the olive oil in a large pot on medium-high heat. Add the garlic and onions, and saute for about 5 minutes, until the onions are mostly translucent.
2. Add the zucchini. Season with salt and pepper. Cook for 5 minutes, and then add the lemon juice, zest, and a small pinch of the chopped herbs. Reduce the heat to medium and cook, stirring occasionally, for another 5-8 minutes.
3. Add the chicken broth, cover, and simmer for 15 minutes, until the zucchini are tender.
4. Remove from heat and allow to cool, uncovered, for 20-30 minutes.
5. In batches, add the soup to a blender with the yogurt and herbs (Note: remove the cup from the lid of the blender, and cover the hole with a towel. This will prevent the hot liquid from exploding out when you blend!). Puree until smooth, and pour soup into a large bowl or pot. Season with salt, pepper, and cayenne to taste. We also added a few dashes of garlic powder for some extra garlicky flavor. Chill in the refrigerator for 4-5 hours (We sped up the process by putting the soup in an ice bath).
6. Serve chilled, and garnish with any remaining herbs.