Chilled Zucchini Soup with Purslane

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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. Cold Soup Recipes More Vegan Dishes

Chilled Zucchini Soup with Purslane
Photo: © Martin Morrell
Active Time:
25 mins
Total Time:
45 mins
Yield:
12

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 small onion, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 1 teaspoon thyme leaves

  • 1 bay leaf

  • 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish

  • Kosher salt

  • 3 cups water

  • 2 tablespoons finely shredded basil

  • 2 cups ice

  • Freshly ground pepper

  • 2 cups purslane or baby arugula

Directions

  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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