COLD SOUP FOR THE SUMMER

It’s almost…. July 4th weekend!

That means it just might be very warm where you are, and it means you just might be entertaining and want a very simple recipe that is sure to please (almost) everyone. I love cold soups. I’ve made them for years. I have my favorites.

But here is one I just discovered in a cookbook I have had for years: “Cold Cuisine” by Helen Hecht. If you link to the title you will see it is still available in the original hardcover edition, for as little as $.01!! Now that is a bargain. It is a fabulous cookbook: I have a first edition, from 1981, and I can’t tell you how many times I have used it. It’s one of those rare gems of a book: not well known but full of sophisticated and ‘charming’ recipes.

ZUCCHINI-BASIL SOUP

2 lbs. small zucchini 1 c sour cream

1/4 c chopped scallions 1 tbl lemon juice

1 tbls. olive oil 1 c chicken stock

1/2 c minced fresh basil

1 c half and half Salt, pepper

Wash and dry zucchini, slice crosswise, and saute with the scallions in the olive oil over low heat for a few minutes. Do not allow it to brown. Cook very gently, partially covered, until tender. Puree the zucchini and scallions with the basil in a food processor or blender, in batches, adding the half and half in a thin stream. Empty into a mixing bowl and stir in the sour cream, lemon juice, and chicken stock. Season to taste with salt and pepper and chill.