Curried Zucchini Soup
(from Martha Stewart's Everyday Food: Great Food Fast)
Prep Time : 25 Minutes
Total Time: 40 Minutes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Coarse salt
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
- 1 baking potato, peeled and cut into 1-inch chunks
- 1/3 cup sliced almonds, toasted, for garnish
- Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
- Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
- In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.
The flavor is fresh with a slight kick from the curry. I serve with a dollop of sour cream/fresh parmesan. Serve with the following salad and you're done!
Total Time: 25 Minutes
- 1/2 pound country bread, cut into 3/4-inch-thick slices
- 1/4 cup plus 2 tablespoons olive oil
- 3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
- 1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
- 1/4 cup loosely packed fresh basil, torn into bite-size pieces
- 1 tablespoon red-wine vinegar
- Salt and pepper
- Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.
- In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.
If you don't have country bread, I always use whatever bread I have. In the photo, I used homemade wheat bread. For both dishes, if you use ripe produce from your garden, even better!