Chilled Zucchini Soup with Tarragon

Peggy Lampman | Contributor

For the love of zucchini, here comes another recipe; as predictable as rain at this time of the year.

I appreciate the delicacy of flavor in this simple soup. You may substitute onions for leeks, or add richness by substituting butter for the olive oil and garnishing with creme fraiche. I added spinach primarily for color so fresh parsley may be substituted for that. I enjoy buttermilk in cold summer soups but plain yogurt is always an excellent substitute.

Click here for more delicious, well-tested ways of using zucchini. 

Active Time: 20 minutes
Chill Time: 2-24 hours
Yield: 6-7 cups

Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, washed thoroughly, then thinly sliced
5 medium-sized zucchini, washed, halved lengthwise, then cut crosswise into 1/8-inch-thick slices( 5 cups)
Zest and juice from 1/2 lemon
3 1/2 cups chicken or vegetable stock
1 cup loosely packed fresh-spinach
1 tablespoon finely chopped fresh tarragon
3/4 cup well-shaken buttermilk

Instructions

1. In a medium-sized saucepan, heat oil to medium heat. Sauté leeks with a pinch of salt, stirring occasionally, until softened, about 6 minutes.
2. Add zucchini, lemon zest and juice, and simmer, stirring occasionally, about 5 minutes or until zucchini is softened. Add stock and simmer an additional 6-8 minutes, stirring in spinach the last couple of minutes.
3. Purée zucchini mixture and tarragon in a food processor or with an immersion blender until smooth (use caution when blending hot liquids).
4.Stir in buttermilk and season to taste with kosher salt and freshly ground pepper.
Refrigerate at least 2-3 hours before serving, and preferably overnight.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.