Thursday, August 23, 2012

Zucchini Soup

I've been trying really hard to use all the produce from the garden. But when all those zucchini come and become the size of a baseball bat overnight, it's hard to figure out what to do with them all. Last week I made zucchini fritters and I made a crock pot zucchini lasagna earlier this week. I finally had to leave some in the garden because I couldn't keep up with them and their crook neck counter parts that are also growing out of control.
Crook neck from our garden and one patty pan from a friend's garden.

What inspired me for this zucchini soup recipe was G's simplistic broccoli soup. He only uses boiled broccoli, the water you boil it in, and some salt. He blends it up to create a deceptively delicious soup. You would swear he used vegetable broth or something to get the different levels of flavor.  I use one humongous zucchini and one crook neck for this recipe. But after pitching the idea to G, he convinced me that since zucchini get a little less flavorful the bigger they get, that I should make this soup with a tad more ingredients. 

Zucchini Soup

1 large zucchini
1 large crook neck or other summer squash of your choosing
3 cloves garlic, sliced
1 shallot, sliced
2 cups vegetable broth
2 cups water
1 Tbs Bragg's liquid aminos
1 tsp tapatio or other hot sauce, plus more for garnish
1 Tbs olive oil
fresh ground black pepper

1. In a large stock pot over medium heat, add olive oil, shallot, and garlic. Cook until softened about 5 minutes.

2. While the garlic mixture is cooking, wash and quarter length wise both squash. Cut out the large seeds if using large squash because they have become too tough. Roughly chop the squash into 1 inch chunks and add to pot.

3. Add in the broth, water, Bragg's, and 1 tsp of tapatio. Cover and increase heat to medium high, letting it boil for about 30 minutes.

4. When all squash is tender, move to blender and liquefy. Be careful to hold the lid on tight with a towel, despite my best efforts some still spouted out. Taste and add salt to your liking.

5. Dish and garnish with fresh cracked black pepper and more hot sauce.

I haven't tried this dish chilled yet. But I have a feeling it will be really nice on hot days sitting in the garden. 

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