Chilled Zucchini Soup with Purslane
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
August 2009
Gallery
Credit:
© Martin Morrell
Recipe Summary
Ingredients
Directions
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.