Zucchini Soup

Here is a recipe for Zucchini soup. I don't normally make Zucchini anything, because I don't particularly enjoy the taste or the flavor. I had to make an exception this one time. My mom's friend brought over a basket of beautiful fresh vegetables from her garden. In the basket were some incredibly large and very "soupable" Zucchinis.

I tend to find Zucchini soup somwhat gelatinous because of it's very seedy inside. This very large zucchini rendered more flesh than anything else so I experimented in the kitchen until I found the perfect recipe.

I needed white wine for the recipe but I was at my sister's house and she did not have any so I used Smirnoff Mojito Vodka mix!!! I know it sounds strange but mint nad Zucchini work really well together so I decided to give it a try. It worked beautifully exactly that special flavor I was looking for.

If you are not feeling daring or don't have any Mojito Vodka lying around ( why would you, really???) go ahead and use white wine.

I had just made a fresh chicken broth form last nights chicken (see kids chicken soup for the recipe) so I used that as the base for the soup. Vegetable broth would work beautifully in this soup too!

I hope you enjoy.

Olive oil

1 very large Zucchini or 4 small zucchini's -seeds removed with a small spoon.

1 onion diced

3 cloves of garlic chopped

1/2 teaspoon chilli flakes or pepperoncino

1/2 cup pf Mojito Vodka

Chicken broth

Fresh Mint

In a pot saute onion, garlic and zucchini until golden yellow.

Add chili flakes.

Add Mojito Vodka

Add broth

Bring to a boil

Reduce heat to med low until zucchini is cooked.

Let cool.

Add fresh mint about six 6-10 leaves

Puree in a blender or with a hand mixer.

Serve with a slice of toasted bread, shaved parmesan or a dollop pf cream.

Garnish with fresh chives or a sprig of mint!

Zucchini Soup

More Fennel - Roasted Fennel and Other summer vegetables with Cous Cous

Summer Vegetables with Roasted Fennel and Cous Cous

Chop fennel into chunks

Chop vidalia onion into chunks

chop cucumber on the diagonal into thick slices

cherry tomatoes

Fresh sweet peas

dried mint

chick peas

toasted almonds

fresh mint

olive oil

salt pepper

juice of half a lemon

spinach

feta cheese

Put all ingredients up to and including chickpeas into a large bowl and drizzle with olive oil, season with salt,pepper and dried mint (about a teaspoon) mix to coat all vegetables.

Transfer vegetable mixture to a bbq vegeatble basket. Cook on high heat until, soft, caramelized and tender.

While veggies are cooking, cook cous cous.

Arrange spinach in a large bowl.

Allow cous cous to cool. Add to spinach.

Add veggie mixture to spinach.

Toss with olive oil, lemon, salt pepper and fresh mint.

Add toasted almonds

Crumble feta pieces on top.

Serve as a starter with toasted pita or as a side.