I like to use fresh-picked zucchini from the garden when I have a chance, especially when we inadvertently used it to make some of the best zucchini soup with a few leftovers and recently picked wares from the garden.
Zucchini Recipe: Simple & Delicious Soup
An article in Food & Wine magazine’s July issue inspired this simple and delicious zucchini recipe. It’s even simpler as I took 2 cups of a grilled zucchini salad (recipe below) and combined it in a high-speed blender with:
- Grilled onions
- 14 oz. chicken broth
- 1 lb. fresh zucchini
No other cooking or spices are required as this soup is just as good cold as hot.
This zucchini recipe shows you how a blender like a Vitamix is a must. The ingredients are whipped so fine that the final texture is extra silky and creamy; no need to add any additional fat or cream or to peel or seed any of the vegetables, giving you the benefit of extra nutrition, too. You’ll think your cheating on your diet, it’s that good!
Another Zucchini Recipe: Grilled Salad
When we originally made the salad that forms the base of the soup, we combined it with cooked orzo or couscous. The ingredients are:
- Sliced zucchini
- Sliced yellow squash
- Roasted red bell pepper
- Sliced onions
- Lemon juice
- Fresh herbs
- Olive oil
- Salt & pepper
Grill first four ingredients; chop into bit-sliced pieces and marinade with remaining ingredients.
Download and print recipe here.
What’s your favorite fruit or vegetable growing in your garden? How do you like to cook it?
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.