Zucchini Yogurt Chilled Soup Food

CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT

Steps:

• Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
• Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath.
• Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can.
• Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.

ZUCCHINI YOGURT CHILLED SOUP

Steps:

• Wash, dry and slice zucchini.
• Zucchini slices can be fried (traditional method), grilled or baked. Each method takes a different amount of time, but whichever you choose it still won't be more than 20 minutes. Sprinkle light salt over zucchini slices. Even if I'm preparing the soup for just one, I always cook a lot more zucchini than needed for the soup. So fill the tray up. Bake at 350-375 degrees Fahrenheit for 20 minutes, flip halfway through. Note - use parchment paper or aluminum foil on the baking dish.
• Let the zucchini cool on a wide dish. If you fried the zucchini, place paper towel on the plate to absorb the extra oil.
• Smash garlic, salt and 1-2 mint leaves on a garlic mortar and pestle.
• Mix yogurt with water. Then add garlic, salt and mint mix. Give it a thorough mix. Then add olive oil and mix it again. Finally add zucchini slices and garnish with mint. You can sprinkle some more olive oil on top as well.
• You can serve right away or you can let it chill in the refrigerator for about half an hour for all the flavors to meld together.
• Serve with some bread or as a starter for a bigger meal.

CHILLED ZUCCHINI SOUP

Steps:

• Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
• Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
• Purée zucchini 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.

CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT

Steps:

• Pour the water into a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam for 15 minutes. Remove from the heat, and allow to cool for about five minutes. Do not drain the steaming water.
• Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoon salt, and puree until smooth. Add half the steaming water, then pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice and (optional) garlic. Taste and adjust salt. Chill in the refrigerator or in an ice bath.
• Pour the cold soup through a medium strainer into a bowl. In order to extract maximum flavor, use a rubber spatula to press the soup against the strainer and to scrape soup from the outside.
• Toss the thinly sliced zucchini garnish with a generous pinch of salt, and place in a strainer set over a bowl or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.