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Magazine

Recipe – Cold Cream of Courgette Soup

May 21, 2021 · 6 min read

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Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

 

The combination of courgette, garlic, and dill is a classic favorite. Turmeric adds a subtle spicy flavour, and the olive oil makes for a smooth texture, enabling better absorption of all the vitamins. That’s what makes the cold cream of courgette soup a fabulous recipe. 

 

Ingredients

• 2 courgettes or zucchinis, thickly sliced

• 1 red onion, chopped

• 1 clove garlic

• 1 tsp ground curry

• ½ tsp ground turmeric

• ½ tsp sea salt

• Pinch of coarsely ground black pepper

• A handful of chopped fresh dill

• 3 tbsp olive oil

• 150 ml Sheep or goats milk yoghurt (for a vegan version: coconut yoghurt) 

 

Instructions

• Place the courgettes or zucchinis, onion, garlic, spices, salt, and pepper in a soup pot. Add 1 cup water and bring to a boil. 

• Reduce the heat, cover the pot, and cook for 5 minutes. Do not overcook so that the vegetables retain their crispness. 

• Transfer the contents of the pot into a bowl. Add the dill and cool for 10 minutes.

• Pour ½ cup cold water into a blender and add the olive oil and yoghurt. Add the vegetables and liquid from the bowl and blend into a smooth puree. Transfer into a container and chill for at least 5 hours.

• Spoon the cold soup into glasses or soup bowls and serve.

(Serves the cold cream of courgette soup to 6 to 8 persons)

 

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