Thursday, August 19, 2010

Bring on the Zuc!

Have zucchini you can't get rid of?
(Well, first, give me some!)
Need a refreshing summer-time recipe, perfect for the not-so-hot Seattle days of August-September?

All credit for this recipe goes to and to Google, for magically delivering it to me on my iGoogle homepage this morning.

Spicy Zucchini Soup Recipe

If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.


  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 1/2 jalapeno chile (seeds, stems and ribs removed), chopped
  • 3 chopped garlic cloves
  • 2 pounds chopped zucchini (skin on)
  • 1 1/2 cups chopped day-old bread
  • 3 cups chicken broth (use vegetable broth for vegetarian option)
  • 1 cup water
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh cilantro (optional)
  • 2 teaspoons lemon juice
  • Salt
  • Pepper


1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.
3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.
4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.
Garnish with lemon wedges and sprigs of mint or cilantro.
Serve hot or chilled. Keeps for a week in the fridge.
Serves 4.