Raw zucchini, pistachio and buttermilk soup


  • Serves 4 - 6 people

  • 1 kg zucchini (about 5), coarsely chopped, plus extra, sliced, to serve
  • 50 gm pistachio kernels, plus extra to serve
  • ½ cup each (firmly packed) baby spinach and rocket, plus extra, to serve
  • ½ cup (firmly packed) basil, plus extra leaves, to serve
  • ½ onion, coarsely chopped
  • 1 garlic clove, finely chopped
  • 200 ml buttermilk, plus extra, to serve
  • Juice of 1 lemon, or to taste
  • To serve: zucchini flowers, stalks thinly sliced, flowers halved
  • For drizzling: extra-virgin olive oil
01   Process zucchini, pistachios, spinach, rocket, basil, onion and garlic in a blender or food processor until just smooth. Add well-shaken buttermilk and lemon juice, season to taste and process until very smooth then divide among chilled bowls and refrigerate to chill well (30 minutes).
02   Serve topped with zucchini flowers and zucchini slices, pistachios, rocket, basil, and a good drizzle of both buttermilk and extra-virgin olive oil.
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