Yet again Another Zucchinni Recipe

[The empressof all]

This is one I'm gonna try this weekend. My Zukes are finally coming on strong.

Spicy Zucchini Soup Recipe


If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels.
Ingredients

* 4 tablespoons olive oil
* 1 onion, finely chopped
* 1/2 jalapeno chile (seeds, stems and ribs removed), chopped
* 3 chopped garlic cloves
* 2 pounds chopped zucchini (skin on), about 5-6 cups
* 1 1/2 cups chopped day-old bread
* 3 cups chicken broth (use vegetable broth for vegetarian option)
* 1 cup water
* 1/2 cup chopped fresh mint
* 1/2 cup chopped fresh cilantro (optional)
* 2 teaspoons lemon juice
* Salt
* Pepper

Method

1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.

2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.

3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.

4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.

Garnish with lemon wedges and sprigs of mint or cilantro.

Serve hot or chilled. Keeps for a week in the fridge.

Serves 4.




http://simplyrecipes.com/recipes/spicy_zucchini_soup/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29&utm_content=Google+Feedfetcher

[beac]

1. Looks yummy.

And I even have some day-old bread hanging about. I'm thinking this will be lunch and dinner tomorrow. (Mr. beac's out of town, so I can gorge on soup-- he's not a big fan.)

Thanks for posting! :hi:

[TygrBright]

2. Thanks, this sounds good! I will give it a try. I have three baseball bats on my kitchen counter..

...right now. Wednesday they were bitty little finger-size calabacitas.

Dang, they inflate FAST!

amazedly,
Bright

[EFerrari]

3. That sounds great!

I have to make this for Mom. She loves everything zucchinni.

[The empressof all]

4. I just finished making this....WOW

I used a cup and a half of Cooked Brown Basmati Rice instead of the bread. I also added a sprinkle of Red Chili Flakes to the oil when I was cooking the onion. I added more Garlic...I couldn't help myself. We don't eat Cilantro and I skipped the mint. I garnished with Italian Parsley and some Lemon zest.

I used a ton of Zucchini....I'm looking forward to trying it cold. I think it would be great with some yogurt swirled in.