3000 miles 'til dinner.

The zucchini —- abundant in our gardens and Farmer’s Markets — is versatile enough that an entire meal can be prepared using it as an ingredient in every dish. For a summer time zucchini feast, consider Chilled Zucchini Soup with Fresh Herbs, zucchini cut into thick strips,  brushed with your favorite dressing then grilled and MINTED ZUCCHINI & FETA PANCAKES with HOMEMADE CREME FRAICHE. 

Prep time: 45 minutes

Chilling time:  2 hours or more

Servings:  4

♥PANTRY, FRIDGE, MARKET♥♥

zucchini —- 2 large or 6 C. (1/4” slices)

2 large cloves garlic, sliced

1/2 C. sweet onion, such as Maui or Walla Walla, sliced

4 T. olive oil

1 C. lightly packed fresh herbs, a combo, such as: parsley, mint, basil, sage, oregano, marjoram

2 C. chicken stock

1/2 t. lemon zest

2 T. lemon juice or 1/2 C. plain yogurt

1 t. sea salt

1 t. cracked black pepper

2 T. lemon juice or 1/2 C. plain yogurt

♥PREP - preheat oven to 375 degrees 

Heat olive oil in a 10-12” heavy bottom skillet. Add zucchini, onions and garlic. Place pan in the preheated oven for 20-30  minutes or until at least 1/2 the zucchini has browned and all is soft. HINT: browning in the oven saves from “splattering” on the stove top

Food Processor - Remove zucchini from the  oven. Spoon veg and all juices into a processor bowl fitted with the steel blade. Add herbs, lemon zest,  salt, and pepper. Pulse 5-10times.  With processor on, slowly add chicken stock and puree until smooth. Pour into a bowl and whisk in either lemon juice or yogurt.  Place in fridge to chill. Adjust seasoning before serving.

To serve, garnish with  herbs, chives and/or a dollop of yogurt or HOMEMADE CREME FRAICHE  

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute for lemon: orange zest/juice or a combination of lime, lemon and orange

*substitute for yogurt:  buttermilk 

♥ Helpful Hints♥

*use a blender instead of processor: place 1/2 veg mix, herbs and chicken stock in blender and pulse. Add remaining zucchini and ingredients, pureeing to desired consistency. CAUTION: do not fill blender more than 2/3 full. Puree in batches if necessary

*the soup is delicious ice cold, slightly chilled or hot

*soup can be made one day in advance

*easy to pack up for picnic and sip from paper cups

(MIL post)