Zucchini Lemon Soup
All week I've been wanting to make a dip of some sort from the plethora of zucchinis from our garden and can it. So tonight I was set on making this imagined dip, but when nearing the end, it was too loose for what I wanted. But remember what they say, "when life gives you lemons, make lemonade." So - I made soup. And seriously, we were oooohhhing and aaaawwwwing over this.
- 6 cups zucchini, diced
- 4-5 medium garlic cloves, smashed
- 2 shallots, sliced
- 3 tablespoons olive oil
- 1/4 teaspoon pepper
- 2 teaspoons kosher salt
- 1/4 teaspoon turmeric
- 4 tablespoons lemon juice (this was juice from 1 lemon)
- 2 tablespoons tahini (sesame paste)
- 1 teaspoon vegetable bullion
- 1 cup water
Heat olive oil in heavy pot over medium heat. Add the garlic and shallots to let them release their aromas and brown just a bit. Toss in all your zucchini, salt, pepper, and turmeric, stirring to distribute everything. Cook this stirring occasionally for 3-4 minutes, then cover and cook 10-12 minutes till the zucchini becomes tender to the bite, but don't destroy it by cooking it to death.
Remove the mixture from the pot and put straight into the blender. Add in the lemon juice, tahini, vegetable bullion, and water. Blend on medium-low for 20 seconds then start ramping up to get it smoother for a total of 1 minute. Even with the peel left on the zucchini, this got very smooth.
Pour straight into a bowl and add a little dollop of sour cream or plain greek yogurt if you desire. I didn't, so I didn't, but I did for everyone else. Enjoy your super flavorful, but healthy soup!