Chilled Zucchini Purée

Heavenly Green Vegetable Soup with a Twist

This delightful dish serves 6 people and bursts with freshness and flavor!

Ingredients

2 tablespoons olive oil

1 medium yellow onion, thinly sliced

1 medium leek, white and light green parts only, trimmed and thinly sliced

5 small shallots, thinly sliced (about 1 cup)

3 large garlic cloves, thinly sliced (about 1 tablespoon)

5 sprigs fresh lemon thyme

6 cups high-quality vegetable broth

4 medium zucchinis, halved lengthwise, seeded, and sliced (about 6 cups)

2 teaspoons kosher salt, plus more to taste

3 cups baby spinach (about 3 ounces)

1/2 cup fresh flat-leaf parsley leaves

1/4 cup fresh basil leaves

For the Garnish

4 small hakurei turnips, thinly sliced

3/4 cup thinly sliced yellow and/or green summer squash

Fresh lemon juice, to taste

Salt and black pepper, to taste

Extra-virgin olive oil, for drizzling

Cooking Instructions

To start, fill a large bowl with ice and water, placing a smaller bowl on top; set aside for later. In a large pot, heat the olive oil over medium heat. Add the onion, leek, shallots, and garlic, stirring occasionally until the vegetables become tender, about 6 minutes.

Next, introduce the lemon thyme to the mix for a minute while stirring continuously. Pour in the vegetable broth and bring it to a simmer on medium-high heat. Add the zucchini and salt, raising the heat to high and let it reach a gentle boil. Cook until the zucchini is tender, approximately 3 minutes.

Add the baby spinach, parsley, and basil, stirring until the greens wilt. Quickly transfer the mixture into the prepared ice bath and stir continuously for about 5 minutes to cool it down while maintaining that vibrant green color. Discard the lemon thyme afterwards.

Blend the cooled mixture in batches until it's super smooth and creamy, adding enough liquid from the bowl to maintain a thin consistency—all that should take about a minute per batch. Strain the soup through a fine mesh into an airtight container, adjusting salt to your preference. Chill it in the fridge for about an hour, or until it’s time to serve.

Preparing the Garnish

When you’re about to serve, boil a medium pot of water on high heat and prepare a bowl of ice water nearby. Once boiling, add the sliced turnips and squash, letting them cook for 1 minute. Swiftly move them to the ice water with a slotted spoon and let them cool for about 30 seconds. Drain and pat the slices dry, then season them with lemon juice, salt, and pepper to taste.

Before serving, taste the soup and adjust the seasoning. If necessary, stir in a bit of the reserved cooking liquid to thin it slightly so it coats the back of a spoon just right. Ladle the soup into bowls, garnishing with the beautiful turnip and squash slices, and drizzle with extra-virgin olive oil for that finishing touch.

Chef's Notes

This creamy, vibrant soup is an easy-to-make delight featuring sautéed vegetables and broth, enhanced with spinach and fresh herbs. The ice bath not only preserves its gorgeous green hue but also speeds up the chilling process. Don’t forget to give it a tasting after it's been chilled to ensure it's perfectly seasoned!

Ingredient Insights

Lemon Thyme: This unique variety offers citrusy notes with its tiny leaves. If unavailable, substitute with regular thyme and a teaspoon of grated lemon zest.

Hakurei Turnips: Known for their sweet, mild flavor, these turnips can be found at farmers' markets or Asian grocery stores. If needed, red radishes work as a substitute.