This elegant chilled soup transforms simple garden vegetables into a sophisticated starter. By creating three separate purees from carrots, zucchini flesh, and zucchini skins, you achieve a stunning visual effect when served. The carrots provide a sweet, earthy base, while the zucchini adds a fresh, delicate green note. Served cold, it is incredibly refreshing and light, making it perfect for warm summer evenings or as a palate cleanser before a heavier meal. The smooth texture is silky and comforting, requiring no dairy for richness. It’s a beautiful way to showcase seasonal produce and impress guests with minimal effort.
Carrot And Zucchini Vichyssoise
Description
This elegant chilled soup transforms simple garden vegetables into a sophisticated starter. By creating three separate purees from carrots, zucchini flesh, and zucchini skins, you achieve a stunning visual effect when served. The carrots provide a sweet, earthy base, while the zucchini adds a fresh, delicate green note. Served cold, it is incredibly refreshing and light, making it perfect for warm summer evenings or as a palate cleanser before a heavier meal. The smooth texture is silky and comforting, requiring no dairy for richness. It&# 226;ÂÂs a beautiful way to showcase seasonal produce and impress guests with minimal effort.Ingredients
Directions
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Peel 1.5 pounds of zucchini, reserving the skins, and chop the flesh into medium-small pieces.
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Wash and chop 1 large leek into medium-small pieces.
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In a large skillet, heat 1/4 cup of olive oil over medium-high heat until hot.
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Add the chopped carrots and onions, sautéing for 4 to 5 minutes until the onions are translucent.
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Add enough water to cover the carrots and onions, then simmer for 30 to 40 minutes until the liquid is absorbed and vegetables are tender.
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Transfer the carrot mixture to a blender and puree until completely smooth. Set aside to cool.
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In a clean skillet, heat the remaining 1/4 cup of olive oil over medium-high heat.
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Add the chopped zucchini flesh and leeks, sautéing for 4 to 5 minutes until just tender.
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Add enough water to cover the zucchini and leeks, then simmer for 25 to 30 minutes until the liquid is absorbed.
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Transfer the zucchini-leek mixture to a blender and puree until smooth. Set aside to cool.
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Bring a pot of water to a boil and blanch the reserved zucchini skins for 3 minutes.
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Drain the skins and place them in a blender. Add a small amount of cold water and puree until a thick, smooth green puree forms. Set aside to cool.
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Refrigerate all three purees until completely cold, at least 2 hours.
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To serve, spoon a portion of each puree into individual bowls and swirl them together with a knife to create a decorative design.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 245.7kcal
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 158.6mg7%
- Total Carbohydrate 27.4g10%
- Dietary Fiber 7.2g29%
- Sugars 12.8g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
