I remember having courgette soup (usually mixed with a bit of creamy cheese) during the Summer back in France. It was usually served warm and I thought it would be a good idea to have it cold instead as a more refreshing option.
A drizzle of double cream or sour cream if you feel like it et voilà!
On the plus side, if the day happens to be miserable and the idea of a cold soup makes you shiver, this one can also be served hot. Because I am pretty sure no one ever dreams of coming home to a cold soup when they have been walking in the rain.
Ingredients (for 4 bowls of chilled soup)
For the soup
1 tablespoon butter
2 sliced shallots
1 sliced garlic clove
400g diced courgettes (zucchini)
200g potato (peeled and diced)
1.2 litres vegetable stock
salt and pepper to season
For the gremolata
1 teaspoon finely grated lemon zest
1/2 finely chopped garlic clove
2 tablespoons finely chopped flat leaf parsley
Optional: double cream or sour cream for drizzling.
1. Put the butter in a large saucepan (or soup pot) over a medium heat. When melted, add the diced courgettes, potato, shallot and garlic. Stir and cook for 5 minutes.
2. Pour the vegetable stock in and bring to a boil. Reduce the heat, season with salt and pepper, cover and simmer for 20/25 minutes (check that the courgette and potato dice are tender).
3. Puree the soup with a blender (I use a hand held one) until smooth and transfer into a large serving bowl. Let the soup cool down completely then cover with a lid or cling film and leave in the fridge to chill (at least one hour before serving).
4. To make the gremolata, mix the grated lemon zest, finely chopped garlic and parsley together and put in a little serving dish.
To serve, divide the chilled courgette soup between the bowls, drizzle a bit of double cream or sour cream (optional) and sprinkle some gremolata on top.
Note: this soup can also be served hot if the weather is not very promising (which is the case here in Ireland these days).