Soups are not typically high on my list of new or stand-by recipes in the summer months. To keep my interest, soups must be served cold, and that includes gazpacho, cucumber and avocado soups to keep me chill throughout the season. Vichyssoise, my grandmother’s favorite, is also an easy and welcome cold soup than feels both comforting and yet light in the thick of the summer heat.
But I was easily enticed by the gorgeous, young and tender zucchini at the farmers market and decided to make zucchini-leek soup. A friend once served zucchini soup cold and was I happy for the inspiration to make try it myself. It comes together in less than 30 minutes, is silky smooth, loaded with flavor and even David complimented and said how good it is.
A Road Trip and Some Soup
To be sure we loved it, I wanted to make it again. With the ingredients ready at the go, we decided to make a last-minute trip to meet up with friends in Colorado. Not wanting the ingredients to go to waste and with the intention of whipping it up to share with our friends, I schlepped the zucchini and leeks more than 300 miles to Colorado. Unfortunately, you know what they say about all good plans–the views, natural beauty, incredible company and vibrant restaurant scene thwarted my plans for cooking at home.
A Soup to Remember
When we returned home from a few days of way too much fun and definitely too much food, I immediately made this soup because, after traveling more than 700 miles, these slightly pecked zucchini were in dire need of attention.
Plus, this soup provided something soothing and low in calories for us to enjoy for a few days that included less food and less fun.
But whether you are trying to cut back or indulge, this soup’s inherent silky texture will win you over. It’s so creamy, no one will ever guess it’s free from dairy. And, to make this soup even more desirable, it can be served cold, at room temperature or hot making it a dependable soup you can make year-round. Add a big salad and call it dinner–summer, fall, winter or spring.
This soup recipe meets my top three requirements--few ingredients, quick and easy--and absolutely delicious is the unspoken requirement. I also love that this recipe uses water instead of broth which keeps it vegan for those who care. Serve this silky smooth zucchini-leek soup cold, at room temperature or hot, depending on the season and with a big salad for a sensational meal.
- 1/4 cup olive oil
- 2 large leeks cleaned well and thinly sliced, white and light green part only
- 4 cloves garlic sliced
- 4 medium zucchini cut in half lengthwise and sliced into thin half-moons
- 1 teaspoon kosher or sea salt plus more if needed
- Freshly ground black pepper to taste
- 1/8 teaspoon chile flakes
- 2 cups water
In a soup pot or Dutch oven over medium heat, heat the olive oil. When the oil is hot, add the leeks and saute, stirring occasionally for about 7-8 minutes, or until soft.
Add the garlic, zucchini, salt and chile flakes and stir to coat well.
Lower the heat to medium low, cover the pan and allow to steam for about 8-10 minutes, or until the zucchini is tender.
Pour zucchini mixture into a high-speed blender and add 2 cups water. Blend until very smooth.
Taste for seasoning and serve cold, room temperature or hot.
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