Prep 20 mins
Cook 20 mins
Perfect for hot temperatures.
- 2 shallots, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, finely chopped
- 4 medium zucchini, sliced
- 2 1⁄2 cups chicken stock, hot
- 1⁄2 teaspoon orange zest
- 1⁄2 cup plain yogurt
- white pepper
- In a casserole, cook the shallots in oil at medium heat for about 5 minutes. Add ginger and zucchini. Cook 5 minutes more.
- Add the chicken stock and cook at medium heat, 10 minutes. Add orange zest. Remove from the heat and let cool down.
- Purée in blender.
- Let cool. Add the yogurt, salt and pepper.
- Put in fridge. Adjust seasonning and serve cold.
This one really didn't work out for me. Instead of the orangey creamy soup I expected, the result was more green-brown, oily and gravy-textured. There is some vagueness in the ingredients, so perhaps this works well with a different set of assumptions from what I used. 1. I used 3 large zucchini, one pound total, unpeeled. 2. This was about twice as much oil as necessary for the amount of vegetables. Olive oil is solid at refrigerator temperatures, so perhaps another oil would mix better in a chilled soup. 3. The chicken stock is most of the recipe volume, so it really drives the taste, texture, and color. Probably it should be a clear stock, well-de-fatted. I'm not sure what seasoning would set off the orange, but apparently not traditional fines herbes or poultry seasonings.