Cold Zucchini Curry Soup
4 servings
30 minutes
Cold zucchini and curry soup is a refined dish of Indian cuisine that combines the freshness of young zucchini with the rich spice of curry. This soup is light, velvety, with subtle nutty notes from almond flakes. In India, curry is considered not just a seasoning but a true art that has a warming effect and aids digestion. Combined with the chilled creamy texture of the soup, it becomes an ideal refreshing treat for a hot day. Serving it cold preserves the tenderness of zucchini and reveals new facets of traditional Indian spices' flavor. A magnificent choice for both a light summer lunch and culinary experiments with Indian motifs.
1
Heat olive oil in a saucepan over medium heat. Add finely chopped onion and 1 tablespoon of salt. Cook, stirring, until the onion is soft, about 4-5 minutes. Add minced garlic and curry. Cook, stirring, until fragrant, about 1 minute.
- Extra virgin olive oil: 1 tablespoon
- Onion: 1 head
- Coarse salt: to taste
- Garlic: 2 cloves
- Curry powder: 2 teaspoons
2
Add thinly sliced zucchini, peeled and sliced potatoes, and 4 cups of water. Bring to a boil, reduce heat, and cook until vegetables are tender for 10-15 minutes.
- Baby zucchini (courgette): 700 g
- Potato: 1 piece
3
Pour the soup into a blender and blend until pureed. Chill and serve, sprinkled with toasted almonds.
- Flaked almonds: 40 g
