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WELCOME TO MY BLOG. HAVING LIVED IN SPAIN FOR OVER TWENTY YEARS I HAVE TRULY MANAGED TO IMMERSE MYSELF IN THE LOCAL CULTURE AND FEEL TOTALLY INTEGRATED. I WILL BE WRITING ABOUT MY PASSION FOR SPANISH FOOD AND DRINK AS WELL AS ITS CULTURE, PEOPLE AND PLACES OF SPECIAL INTEREST. PLEASE FEEL FREE TO LEAVE A COMMENT.

Green Summer Soup - Courgette and Avocado
06 July 2021 @ 15:36

 

If there is something I love about summer, it is the possibility of enjoying a great variety of seasonal vegetables, fresh and tasty vegetables that with really simple techniques can be transformed into authentic delicacies.

Great cooking skills are not necessary here in order to enjoy this season; salads, barbecues and grilled vegetables or cold soups are some of the dishes that we can make with minimal effort and with wonderful results. Light dishes that help us cope with the heat in the best possible way.

If you have already tried gazpacho in all its versions: salmorejo, white garlic or even with melon, you will almost certainly love this delicious cold courgette soup I am going to share with you today.

This fresh courgette soup is really very simple to make, just follow the steps below:

INGREDIENTS COLD COURGETTE SOUP

  • 4 garlic cloves
  • 50ml Extra virgin olive oil
  • 2 medium zucchini   1 medium ripe avocado
  • 1/2 cup cashew nuts, raw, unsalted or fried
  • 30 ml sherry vinegar
  • 2 cups of water
  • 1/2 cup of fresh basil
  • Salt and freshly ground black pepper
  • Extra virgin olive oil

Put the garlic cloves in a small saucepan with water and simmer for approximately 10 minutes. This will stop you from having garlic breath all afternoon.

Cut the ends off the courgettes and remove only half of the skin, cut into small cubes and add to the food processor. 

Soak the cashews in advance, for at least two or three hours, drain and add to the food processor.

Start by blending the courgette with the cashews at high speed for one minute. Stop and then add the avocado pulp, the cooked and peeled garlic, the basil, the vinegar and a couple of tablespoons of extra virgin olive oil, salt and black pepper, and the cold water. Keep blending for another minute until it is smooth. To obtain a really smooth emulsion, keep adding the remaining olive oil little by little, blending it for 30 more seconds or so.

Taste and adjust for salt, add a dash of lemon juice to give it a twist, if you want, or an extra dash of vinegar. Add more water if you prefer a finer consistency.

We can accompany this cold cream with croutons or and some crispy serrano ham cooked in the microwave. 

Serve the soup at room temperature, or slightly chilled. You could add a chopped egg or sprinkled feta cheese with chilli flakes, or whatever you can think of!

Enjoy!

 



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