Rating: 4 stars
325 Ratings
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  • 4 star values: 325
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  • 325 Ratings

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

Alain Coumont
August 2009

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Credit: © Martin Morrell

Recipe Summary test

active:
25 mins
total:
45 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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