Soups for All Seasons: Bountiful Vegetarian Soups
Cold Zucchini and Corn Soup
Page 90
| Course Type: Soups and Stews
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Recipe Reviews
A very good summer soup.
- To the simmered soup, I added about 3/4 of the zucchini and the corn (rather than half of each as directed). I would do this again, since the broth part was so tasty.
- I used water rather than veg stock. (Chicken stock would work too, but this is a vegetarian cookbook.)
- Used chopped shallots instead of scallions, which would be prettier.
- Used (sugarless) canned corn.
- The advertised servings are probably correct.
While the oil was heating to sauté the remaining zucchini, I took the like off the cooled soup, then absent-mindedly dumped the zuke slices into that pot, rather than the skillet. Oops. No good way to retrieve these, so I served the soup with raw zucchini. Which is fine with me, but less appreciated by my DH.
This is definitely a soup I'd made again. A good way to help use up the garden bounty, since it asks for 2# of zuke..
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