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Chilled Zucchini Soup with Purslane
© Martin Morrell

Chilled Zucchini Soup with Purslane

  • ACTIVE: 25 MIN
  • TOTAL TIME: 45 MIN Plus 3 hr chilling
  • SERVINGS: 12
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden; if purslane is not available at your local farmers' market, substitute baby arugula leaves instead.

  1. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  2. 1 small onion, thinly sliced
  3. 2 garlic cloves, thinly sliced
  4. 1 teaspoon thyme leaves
  5. 1 bay leaf
  6. 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
  7. Kosher salt
  8. 3 cups water
  9. 2 tablespoons finely shredded basil
  10. 2 cups ice
  11. Freshly ground pepper
  12. 2 cups purslane or baby arugula
  1. In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes. Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir in the shredded basil.
  2. Working in batches, puree the soup in a blender until very smooth. Transfer the zucchini puree to a large bowl. Stir in the ice. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.
  3. Season the soup with salt and pepper. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings. Drizzle with olive oil and serve.
Make Ahead The zucchini soup can be refrigerated for up to 1 day.

Suggested Pairing

The Grüner Veltliner grape produces crisp white wines that often have a distinctive green note, making them good partners for vegetable dishes—and ideal with this velvety zucchini soup.

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