I love to start a meal with a soup. Somehow it feels more elegant to me. But in summer, you certainly don’t want something hot, and for cold soups, the repertoire seems more limited. Gazpacho is one, and then there’s watermelon, cucumber, and vichyssoise (I am not a fan) but not much else comes to mind. So I was particularly excited to find this Chilled Curried Zucchini Soup with Apple Garnish recipe from Pierre Franey in The New York Times Country Weekend Cookbook.
I made this to start a dinner party just this past Thursday night and it was a hit, called out by several folks in their thank-you emails.
Remember that cold soups must be really cold. You don’t want to be iffy here. Make it cold. I made this soup on Tuesday evening with everything but the yogurt and chopped apples. At the start of the party on Thursday, I whisked in the yogurt, peeled and chopped the apple and added it all in and seasoned the soup with salt and pepper. Then I let the pot sit on the counter for a bit but luckily realized I should put it back in the fridge until just before serving. That was a good move.
The next day, I had a bowl of leftover soup right out of the fridge and it was even better colder! And I found out that I really could have combined everything, including the yogurt and apple, as all the flavors melded better and the apple did not lose any crispness.
This is rich tasting and elegant, different and delicious. It tastes creamy but without a drop of cream. The healthy yogurt makes it work. I made this with Ethel’s farmer’s market zucchini, homemade chicken stock made from roasted chicken wing tips and mint from my garden. But I’m sure this recipe will work fine with good supermarket bought ingredients as well. But don’t forget to add your LOVE when making, the most important ingredient.
CHILLED CURRIED ZUCCHINI SOUP WITH APPLE GARNISH – serves 4 – adapted from Pierre Franey
1 Tbs. unsalted butter
1 medium white onion, sliced
2 cloves of garlic, chopped
2 tsp. curry powder
Salt
2 medium zucchini, trimmed and cut into 1/8” rounds
3 cups chicken stock
1 cup of plain yogurt (I used whole milk yogurt but not Greek)
1 Golden Delicious apple
2 – 3 stems of mint leaves for garnish
Melt butter in a large pot on medium heat. Add onions. Cook stirring until onions are wilted, 2 – 4 minutes. Add garlic and cook stirring for one minute. Add curry powder and salt to taste. Stir for one minute. Add zucchini and chicken stock.
Bring to a boil, then lower the heat to a simmer, cover and simmer for 10 minutes.
Puree the soup in a blender, food processer or use an immersion wand blender. I like to use the immersion blender best. It has been the best investment – quicker, easier and less mess. Just stick it in the soup and whir!
Refrigerate the soup, until very cold, preferably overnight.
When it is cold, whisk in the yogurt, reserving a little for garnish. Peel and core the apple, then cut into small cubes and stir it into the soup. Ladle the soup into bowls, garnish with a dollop of yogurt and some mint leaves.
Hope you all are having a wonderful Fourth of July weekend!! We are enjoying glorious weather here on the east coast. And last night we were fortunate enough to be invited to our friends home on a lake with a spectacular fireworks show!
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This soup looks fantastic! Love chilled soup!
Yes Rachelle!! It’s so nice for the summer!
I had some zucchini soup today too, but can’t wait to try yours with curry. It looks so tempting and I bet it’s packed with flavour.
Angie@Angie’s Recipes recently posted…Quinoa, Coconut Flour Einkorn Banana Bread (Sugar Free, Dairy Free)
The curry is a really nice touch!!
Cold curry soup can be wonderful. Don’t think I’ve ever had one made with zucchini, though. Great idea. And so timely — we’re all about to be inundated with zucchini from our gardens, friends’ gardens, friends’ of friends . . . you know. Good stuff — thanks.
John/Kitchen Riffs recently posted…Rum Shrub Cocktail
Yes John you’re right, it’s a great use of the over abundant zucchini this time of year!
As the temps heat up again, I’d love to eat this luscious, cold zucchini soup for my lunches! Perfect for summer.
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Yes Liz!! This would be great for lunch! Looks like garden party fare!
What a great idea for summer! I love curried soups and this recipe is a great way to use up some fresh summer produce.
Exactly Ashley – hope you get to try it!!
I very rarely make cold soup but this looks great.
This is a great one, Lisa. I hope you get to try it!
Hi Mary Frances!! we are big gazpacho fans (lived in Spain for 12 years)– and this looks like a bright fresh alternative for summer! Plus– I’d love to have a seat on your deck. It’ looks to beautifully tranquil!! Hope you’re enjoying a great summer…
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Thanks Rhonda!! Hope you’re having great summer too!!
Chilled soups are very under represented in my life. I love this and the fact that it uses zucchini.
Well then you must try this, Zainab!!
What a fun 4th of July celebration…that table by the lake is my kind of way to relax and catch the fireworks! And this soup…what a fun idea. I love cold soups myself, and I love how this one uses zucchini. Our garden is about to be overflowing with zucchini, so this recipe is perfectly timed. Thanks!! 🙂
David recently posted…Mexican Street Corn Salad
David – I hope you got to try this! Please let me know how you liked it.
You have some very lucky dinner guests! This soup sounds so good — I would eat it as a main course! 🙂
Great idea Blair – good for a lunch!
This soup looks so creamy and I love the sound of these flavors!
It was really good Marcie – you should try it!!