Chilled Zucchini Soup with Basil Mascarpone Cream Recipe by Mangia
Chilled Zucchini Soup with Basil Mascarpone Cream
If you grow zucchini in your garden and are looking for ways to use up the proverbial bumper crop, this recipe is an excellent place to start. It is elegant and easy to prepare on a hot summer's day. The basil mascarpone cream lends a luxurious note. For maximum flavor, be sure to bring the cheese to room temperature before adding the herb to it.
When you are entertaining, Wild Rice and Roasted Corn Salad makes a fine accompaniment and looks especially appealing with this soup.
Ingredients
- 10 medium zucchini
- 1 small yellow onion
- 2 garlic cloves
- 10 basil leaves
- 1 tablespoon extra-virgin olive oil chicken broth
- 4 cups of chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¾ cup mascarpone cheese
Instructions
- Wash and trim the zucchini and slice it into 1-inch rounds.
- Peel, trim, and dice the onion fine. Peel, trim, and slice the garlic. Wash the basil leaves and chop fine.
- In a large heavy pot, sauté the onion in the olive oil over medium heat, stirring, until translucent. Add the garlic and sauté for 3 to 5 minutes, taking care not to let it brown. Add the chicken broth and bring to a boil. Add the zucchini, thyme, oregano, and salt. Cook, covered, for 30 minutes. Turn the heat off under the soup and let cool.
- In the meantime, place the mascarpone in a bowl and whisk vigorously; add the chopped basil. Let the mascarpone cream stand at room temperature until serving.
- Puree the soup in batches in a blender or food processor. Transfer to a bowl, cover, and chill for 1 hour. When ready to serve, spoon a dollop of the basil mascarpone cream on top of each serving.
