Spicy Zucchini Soup
"If you have friends growing zucchini, right about now they are probably delighted, bordering on desperate, to give some of it away. Especially problematic are those huge, baseball bat-sized monsters, that appear out of the blue when you’ve neglected to check the garden for a few days. This soup is made for such occasions. It uses lots of zucchini, it cooks up quickly, perfect for a midweek meal, and it keeps for at least a week in the fridge. I like it just as well chilled as hot...."
INGREDIENTS
•
4 tablespoons olive oil
•
1 onion, finely chopped
•
1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped
•
3 chopped garlic cloves
•
2 pounds chopped zucchini (skin on), about 5-6 cups
•
1 1/2 cups chopped day-old bread
•
3 cups chicken broth (use vegetable broth for vegetarian option)
•
1 cup water
•
1/2 cup fresh mint leaves (spearmint), loosely packed, chopped
•
1/2 cup fresh cilantro, loosely packed, chopped (optional)
•
2 teaspoons lemon juice
•
Salt
•
Pepper
Comments & Reviews
Just A Pinch Sweepstakes