Transfer to a lidded container and refrigerate for at least 2 hours or until thoroughly chilled. Taste and season with additional salt, if desired. Let cool to room temperature or chill until cold, about 30 minutes. Puree mixture using an immersion blender until smooth. Let the soup cool completely, then add the yogurt and, using an immersion blender (or a regular blender), puree until smooth. Reduce heat and let simmer until tender, about 25 minutes. Stir in the beans, tarragon and lemon zest and remove from the heat. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the zucchini is very soft, about 10 minutes. Add the zucchini and broth, increase the heat to high and bring to a boil. Add the onion, garlic, salt and pepper and cook, stirring, until just tender, about 2 minutes. In a large pot over medium-low heat, heat the oil until shimmering.
#MY RECIPES CHILLED ZUCHINI SOUP PLUS#
One 15-ounce can no-salt-added great northern or cannellini beans, rinsed and drainedĢ tablespoons fresh tarragon leaves, plus more for garnishġ teaspoon finely grated fresh lemon zest, or more to tasteġ cup plain Greek yogurt (low-fat or whole) Chilled Creamy Zucchini Soup With Tarragonġ medium yellow onion (about 8 ounces), choppedġ teaspoon fine sea salt or table salt, plus more to tasteģ pounds zucchini (6 medium) halved lengthwise and sliced acrossĤ cups low-sodium chicken broth or vegetable broth The result is an elegant, nutrient-packed summer soup that is as satisfying as it is refreshing. The finished soup is chilled completely and then blended until smooth with a cup of yogurt, which enhances the creamy texture as well as delivers a pleasant, gentle note of acidity. Simple, fresh seasonings – tarragon, lemon zest and salt and pepper – give the soup a light, summery flavor. The beans also add protein, fiber and minerals that turn the soup into a meal-in-a-bowl. Once blended in, you’d never know there were beans in the soup, and yet their contribution makes it thick and creamy. Next, add what I suppose could be called the secret ingredient: a can of white beans. I am partial to chicken broth, but you can certainly use the vegetable version to make the soup vegetarian. To make the soup, you start by softening onion and garlic in olive oil, followed by sliced zucchini and broth, then simmer until the vegetable is tender. It also happens to be an excellent way to use up what, by this time of year, is usually an overflow of zucchini from your garden or the market. On a hot day, this soup offers the cooling relief of a shady tree, and knowing how nourishing and healthful it is brings another layer of contentment. It’s soothingly smooth, belly-filling and tasty in an easygoing, mellow way. Chilled vegetable soup might not be the first thing that comes to mind when you think “comfort food,” but this bowl of creamy goodness dishes up just that.
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