Chilled Herb Vegetable Soup with Zucchini

Ingredients

Estimated total cost: €6.00 · €1.00/serving

• 2 tablespoons of extra virgin olive oilEst. price €0.12–€0.30
• 4 or 5 cloves of fresh garlic, peeled and finely minced (crush with the flat side of a knife to release more flavor)Est. price €0.20–€0.40
• 1 bunch of scallions, also known as spring onions, finely diced (about 1 pound)Est. price €0.80–€1.80
• Outer leaves of romaine lettuce or mature arugula, coarsely chopped (approximately 4 cups) (make sure to wash and thoroughly dry the leaves before chopping)Est. price €0.60–€1.20
• 4 or 5 small zucchinis (about 1 1/2 pounds), roughly chopped into even piecesEst. price €1.20–€2.50
• 2 stalks of celery with their leaves, chopped (for extra flavor, include the leaves)Est. price €0.30–€0.60
• 1 generous handful of coarsely chopped fresh flat-leaf parsley (about 1/2 cup)Est. price €0.40–€0.90
• 1 teaspoon of sea salt, or to your personal taste preferenceEst. price €0.02–€0.08
• 1/2 teaspoon of freshly ground black pepper, or to your likingEst. price €0.03–€0.10
• 4 to 5 cups of vegetable stock or water (homemade vegetable stock will enhance the flavors)Est. price €0.40–€0.80

Steps

1. 1

   Begin by heating olive oil in a large soup pot. Sauté garlic and onions (or scallions) until translucent, stirring occasionally. Next, add romaine lettuce, zucchini, celery, parsley, salt, pepper, and vegetable stock (or water). Allow the mixture to come to a boil before reducing the heat to a simmer. Cover the pot and let it cook for approximately 10 minutes until the zucchini is tender. Take the pot off the heat and allow it to cool down to room temperature before proceeding further.

2. 2

   Blend the soup until it reaches a smooth consistency using a blender or food processor. You can choose to serve it warm immediately or refrigerate it to serve chilled later. Before serving, garnish with cilantro, chives or scallions, and basil. Accompany the soup with a dollop of Greek yogurt for added flavor.

3. 3

   In the 1960s, residing in France, I developed a fondness for enjoying yogurt presented in small glass containers and dusted with sugar. Even though its origins trace back to the Balkans, my mind always linked yogurt with France due to its extensive historical presence in the country. Isaac Carasso, a Thessalonika Jew who migrated through Spain to settle in France during the 1930s, initially sold his jars of yogurt from a street cart in Paris. Throughout World War II, his family relocated their business to New York and renamed it Danone, as a tribute to his son Daniel. Daniel lived an impressive life until the age of 103, demonstrating the beneficial properties of their product by diligently attending work each day.

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• Cultural note

  Chilled herb vegetable soup with zucchini has Mediterranean origins, reflecting the use of olive oil, fresh herbs, and vegetables commonly found in that region's cuisine. The addition of Greek yogurt adds a creamy texture and a touch of tanginess, a nod to the dairy traditions in Mediterranean cooking.

• Seasonal note

  This chilled herb vegetable soup is best enjoyed during the warmer months when zucchinis, scallions, lettuce, and fresh herbs are in season. It's a refreshing and light dish perfect for summer.

• Health note

  This soup is a nutritious choice, providing a good balance of protein, carbohydrates, and healthy fats. It is rich in vitamins A, C, and K, which support immune health, skin health, and bone health. The fiber content helps with digestion, and the low cholesterol and saturated fat make it heart-friendly.