Summer Chill

by Laura Donnelly — August 16, 2007

Cool summer soups are a great way to avoid heating up the kitchen. Prepare this soup ahead and serve it warm or chilled. Along with a salad and some toasted pita bread with parmesan cheese, what could be simpler?

What is your favorite summer soup?

Zucchini and Cilantro Soup

Serves 6

1 poblano pepper
3 zucchini, about 10 oz, cubed
1 cup cilantro leaves
1 large sweet white onion, coarsely chopped
3 Tablespoons olive oil
2 Tablespoons chopped mint
5 cups vegetable stock
Sour cream for garnish
Lime wedges for garnish
Toasted tortilla strips for garnish

1. Roast pepper and remove seeds and skin.

2. Sauté onion in olive oil, then add zucchini, cilantro, and mint. Sauté until softened. Add stock and cook about 10 to 15 minutes or until all vegetables are very tender. At this point, you can serve soup as is, or puree it and chill it for serving later. Garnish with sour cream, lime wedges, and toasted tortilla strips on top of each serving.