ANOTHER HOME PLACE RECIPE
One summer, we harvested so much zucchini from Bill’s garden, that I had to leave the extras at my neighbors’ doorsteps. I would drop a basket, knock on the door and run!
Seriously, we did have a lot of zucchini that season and I was constantly looking for recipes to use it up. In perusing my favorite local cookbook called “Lexington Cooks,” I found one for Cold Zucchini Soup.
O.K. – sounds pretty gruesome. I’m not much for cold soup to begin with, and zucchini? Ughhh.
However, in desperation, I decided to go ahead and try it.
Verdict: DELICIOUS!
I can’t get enough of the stuff, and now my neighbors are making it too, so I can knock on their doors and I’m even invited in.
Here is the recipe:
COLD ZUCCHINI SOUP
2 large zucchini, sliced 1 tablespoon parsley, chopped
1 green pepper, chopped 1 teaspoon fresh dill or ¼ teaspoon
½ cup chopped onion dried dill
3 cups chicken broth Salt and pepper to taste
1 cup sour cream
Place zucchini in saucepan, reserving 4 slices for garnish. Add green
Pepper, onion, and chicken broth. Simmer covered for 20 minutes. Strain
Vegetables, reserving stock.
Place sour cream, parsley, and dill in food processor or
blender. Add cooked vegetables and blend. Add stock and blend. Season
To taste with salt and pepper. Chill. Add raw, chopped zucchini for crunch.
Makes 6 servings.
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