I don’t know about you, but there are few things more refreshing on a hot, muggy summer’s day than a cold soup. For those of you who have OD’d on gazpacho, may I present a lovely summer soup that hits all of the high points: Cold Curried Zucchini Soup.
This recipe comes from recipe archives and I believe the original source was Hay Day, which was the forerunner to Balducci’s in Greenwich, CT.
I am quite sure that there are other variations of this most satisfying soup recipe, but the curry adds a real flavor boost to this summer classic. My husband loves this recipe and we often have a cup of cold curried zucchini soup as an appetizer.
Cold Curried Zucchini Soup
Yield 6 servings
A delicious summer recipe with a curry kick. Refreshing when served cold. I top the soup with a sprig of fresh mint before serving
- 1/4 cup (half stick) of butter
- 1 medium sweet onion, chopped
- 2 pounds small zucchini, washed, trimmed but not peeled, and chopped
- 1 tablespoon hot curry powder
- 2 teaspoons ground cumin
- 1 teaspoon chopped fresh thyme
- 2 cups well-flavored chicken broth
- 1 1/2 cups best-quality plain yogurt
- 1 1/2 cups light cream or half-and-half
- Salt and freshly ground pepper to taste
- Spring of mint as garnish (optional)
- Melt butter in a large heavy saucepan. Stir in onion. Sautee over low heat until just transparent.
- Stir in zucchini. Sprinkle with curry, cumin and thyme and cook 1 minute while stirring.
- Stir in chicken brother and simmer until zucchini is tender still bright green.
- Puree. Chill completely (minimum 6 hours or preferably overnight).
- Stir in yogurt and cream.
- Season well with salt and pepper and garnish with a sprig of mint (optional).
Found below are some more great soup recipes:
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