Zucchini season isn’t over! Enter Zucchini Coconut Gazpacho.
I found this recipe on Food and Wine while looking for a light starter for a fundraiser we hosted on the roof. I changed out the cream for full-fat coconut milk and created a steeped oil using cumin seeds and star anise for a final drizzle. The roasted poblano pepper and fennel add an interesting flavor and depth to the soup.
We served the Coconut Zucchini Gazpacho chilled, in compostable 3oz cups with a cumin oil drizzle. Super cute and it received rave reviews. Guest clamored for a second cup. For a light meal, serve with a salad and focaccia bread.
Happy eating,
~Monique
Zucchini Coconut Gazpacho
1 poblano pepper
2 tbls olive oil
1/2 small yellow onion
1/2 cup chopped fennel
3 garlic cloves
5 cups zucchini
~3 cups vegetable stock
1 cup coconut milk
2 tbls fresh mint
1 tbl lemon juice
1 tsp pink salt
Topping: Coconut milk drizzle or Steeped oil (below)
Char the poblano and scrape the skin.
Heat the oil. Add the onion and fennel, and saute for about 10 minutes, tossing often.
Add the zucchini and charred, chopped poblano. Saute another 5 minutes. Deglaze the pan with 2 cups of broth. Simmer until the zucchini is softened, about 10 minutes. Let cool slightly.
Pour into a blender. Add in the coconut milk, mint lemon and salt. Blend until smooth, adding additional broth to achieve desired consistency. Place in the refrigerator or an ice bath to cool.
Serve with a drizzle of coconut milk or the steeped oil (below).
Steeped oil: Warm 2 tbls olive oil, 1 tbls cumin seeds, 2-star anise, and a pinch of salt in a small skillet. Remove from heat and let steep while the soup is cooling.