Recipes

Chilled Zucchini Soup with Purslane

Name: Chilled Zucchini Soup with Purslane
Total time: 45 min
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

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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

By Alain Coumont

Updated on August 7, 2019

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

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.
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.