Chilled Courgette Soup with Gremolata

Chilled Courgette Soup with Gremolata Recipe

Ingredients (4 bowls)

For the soup

1 tablespoon butter

2 sliced shallots

1 sliced garlic clove

400g diced courgettes (zucchini)

200g potato (peeled and diced)

1.2 litres vegetable stock

salt and pepper to season

For the gremolata

1 teaspoon finely grated lemon zest 

1/2 finely chopped garlic clove

2 tablespoons finely chopped flat leaf parsley

Optional: double cream or sour cream for drizzling. 

1. Put the butter in a large saucepan (or soup pot) over a medium heat. When melted, add the diced courgettes, potato, shallot and garlic. Stir and cook for 5 minutes.

2. Pour the vegetable stock in and bring to a boil. Reduce the heat, season with salt and pepper, cover and simmer for 20/25 minutes (check that the courgette and potato dice are tender).

3. Puree the soup with a blender (I use a hand held one) until smooth and transfer into a large serving bowl. Let the soup cool down completely then cover with a lid or cling film and leave in the fridge to chill (at least one hour before serving).

4. To make the gremolata, mix the grated lemon zest, finely chopped garlic and parsley together and put in a little serving dish.

To serve, divide the chilled courgette soup between the bowls, drizzle a bit of double cream or sour cream (optional) and sprinkle some gremolata on top.

Note: this soup can also be served hot if the weather is not very promising (which is the case here in Ireland these days).

Bon appétit!