I’ve been home from holidays since Sunday. I visited Portugal and came back tanned, rested and truly amazed by this country. I don’t actually realise that we’ve been gone for 10 days, it went by so fast and at the same time it was so dense and rich that I feel I’ve been away for a longer time. I’m already editing and selecting the photos for two posts to come (one on Lisbon and the other on the Algarve region) with recipe that have inspired me while I was there.
Today, I’m sharing a recipe that fits in the category “easy, quick and to do today”, it’s totally in season and really convenient ! Zucchinis are overflowing our markets in France and it’s probably one of my favorite summer vegetable (even if I’m guilty of consuming it all year). I think it’s a very versatile vegetable, I use it raw in salads, roasted with a fish, sauteed in an omelet, grated in a gratin. You got it, I can’t stop using it . However it was new to me to have it as a chilled soup, I think it is really worth sharing as it offers a good alternative to the traditional summer gazpacho.
I strangely have a similar problem with feta cheese, I always have some in my fridge and when I’m think about new recipe it always finds a way to pop up in my head. In my defense, it really adds a new layer of flavor here as it counterbalances the “green” flavor of the zucchini and gives a salty and creamy note to the dish.
As a finishing note, I added dill, which I love, to vary from mint or basil, our summer staples.
I will come back next week to share my Portuguese adventures
Chilled zucchini soup with feta and dill
2 medium size zucchini (300g), diced
1 onion, minced
1 1/4 cup (30cl) of vegetable stock
1.8 oz (50g) of feta, crumbled
2 tbsp of olive oil
1/2 bunch of dill
Salt & Pepper
1. In a saucepan, cook the onion until translucent with 1 tbsp of olive oil, then add the zucchini. Let it cook for 5 minutes.
2. Add the stock, and let the soup simmer for 15 minutes. Add salt and pepper to taste.
3. Let the soup cool down.
4. Mix the soup with the dill, until smooth. Serve with the crumbled feta, some springs of dill and 1 tbsp of olive oil.