I love soup. In fact, I don’t think I’ve ever met a soup I didn’t like. I could eat soup at every meal and be 100% satisfied. Fortunately, my family loves soup almost as much as I do. Well, either that or they just humor me.
In any case, I do tend to draw the line when summer temperatures soar above 85 degrees or so. Although I’d still gladly enjoy a bowl of steamy soup, I know my husband and kids would think I’d lost my mind if I served them soup.
But lately I’ve gotten smart. I knew there had to be a happy medium between my soup-craving taste buds and their warm-blooded bodies. So…chilled soups it is!
I’ve been surprised with how well this idea has gone over. Eating “cold soup” is definitely a novelty, so I think that has helped with the success factor. Anything that’s different is bound to be fun! It also probably doesn’t hurt that the fresh veggies provide an amazing flavor.
This Chilled Zucchini Bisque is fresh and crisp on the palette. The freshness of the zucchini is highlighted with the flavors of fresh lemon and fresh parsley. The texture is rich and creamy. It makes a perfect lunch served with some crispy bread or crunchy breadsticks for dipping.
Chilled Zucchini Bisque
- 5 medium sized zucchini, sliced (about 7 1/2 c. worth of slices)
- 1 small onion, diced
- 4 cloves garlic, smashed and peeled
- 1 1/2 t. Italian seasoning
- 3 c. chicken stock
- 1 c. sour cream
- 2 T. freshly squeezed lemon juice
- 1/4 c. chopped parsley
- 1 1/2 t. salt
- 1/2 t. black pepper
1. In a large stock pot or sauce pan, add the zucchini, onions, garlic cloves and Italian seasoning.
2. Pour chicken stock on top and bring to a boil. Cover, reduce heat and simmer until vegetables are tender, about 15-20 minutes. Remove from heat and cool to room temperature.
3. Once cooled, stir in the remaining ingredients. Process in small batches in a food processor or blender until desired consistency. (I made mine fairly smooth with a little bite still to it.)
4. Transfer processed soup to a container for storing in the refrigerator. Refrigerate soup until completely chilled before serving, although the flavors will meld together and improve the longer the soup chills. (We thought it tasted great at about the 24 hour mark. Does it get any more stolen moments friendly than that?)
I think I might play around with the base of this soup and try it with some other veggies. I’m thinking carrots or broccoli would be great. I might even have to try it with my all-time favorite soup ingredient – potatoes.
I’ll admit that chilled soups will never take the place of my beloved hot soups. But for now, they’re keeping the peace and keeping us cool while still being delicious. I’ll take that as a fantastic compromise!
What are your thoughts on chilled soups – yay or nay?
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