This unique chilled soup reimagines the classic vichyssoise by layering three distinct vegetable purees. Sweet carrots provide a rich orange base, while mild zucchini adds a creamy, pale green middle layer. The final touch is a dark, earthy puree made from blanched zucchini skins, creating a striking visual effect when swirled together. Served cold, it offers a refreshing, silky texture perfect for warm summer evenings or as a sophisticated starter. The flavors are subtly sweet and vegetal, balanced by a hint of olive oil. It’s a beautiful, vegan-friendly dish that showcases the natural colors and tastes of fresh garden vegetables.
Carrot & Zucchini Vichyssoise
Description
This unique chilled soup reimagines the classic vichyssoise by layering three distinct vegetable purees. Sweet carrots provide a rich orange base, while mild zucchini adds a creamy, pale green middle layer. The final touch is a dark, earthy puree made from blanched zucchini skins, creating a striking visual effect when swirled together. Served cold, it offers a refreshing, silky texture perfect for warm summer evenings or as a sophisticated starter. The flavors are subtly sweet and vegetal, balanced by a hint of olive oil. It&# 226;ÂÂs a beautiful, vegan-friendly dish that showcases the natural colors and tastes of fresh garden vegetables.Ingredients
Directions
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Heat 1/4 cup of olive oil in a large skillet over medium-high heat until hot.
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Add the chopped carrots and onions to the skillet.
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Sauté the vegetables for 4 to 5 minutes, stirring occasionally, until the onions are translucent.
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Pour in enough water to completely cover the vegetables.
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Bring to a boil, then reduce heat and simmer for 30 to 40 minutes, or until the liquid is absorbed and vegetables are very tender.
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Transfer the carrot and onion mixture to a blender and puree until completely smooth.
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Set the carrot puree aside to cool.
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Peel the zucchini, reserving the skins, and chop the flesh into medium-small pieces.
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Wash and finely chop the leek.
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Heat another 1/4 cup of olive oil in a clean large skillet over medium-high heat.
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Add the chopped zucchini flesh and leeks to the skillet.
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Sauté for 4 to 5 minutes, until the vegetables are just tender.
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Add enough water to cover the zucchini and leeks.
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Simmer for 25 to 30 minutes, or until the liquid is absorbed and vegetables are soft.
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Transfer the zucchini and leek mixture to the blender and puree until smooth.
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Set the zucchini puree 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 transfer them to the blender.
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Add a small amount of cold water to the blender and puree the skins until a thick, smooth consistency is achieved, matching the texture of the other purees.
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Set the zucchini skin puree aside to cool.
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Refrigerate all three purees until they are thoroughly chilled.
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To serve, place a portion of each of the three soups into individual serving bowls.
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Use a knife to gently swirl the layers together 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.
