Chilled zucchini, pea and buttermilk soup

AT A GLANCE

  • Serves 8 people

We loved chilled soups at dinner parties in the '70s. Their do-ahead ease still offers plenty of appeal to the entertainer. The secrets to success? Vibrant flavours, generous seasoning and thorough chilling. No one likes a tepid soup.

  • 1½ tbsp olive oil
  • 4 spring onions, thinly sliced
  • 1 garlic clove, finely chopped
  • 700 gm zucchini, coarsely grated, plus 1 extra small zucchini, thinly sliced on a mandolin
  • Finely grated rind of 1 lemon, plus extra to serve
  • Juice of ½ lemon, or to taste
  • 500 ml (2 cups) chicken or vegetable stock
  • 300 gm frozen peas
  • 200 ml well-shaken buttermilk, plus extra to serve
  • 1/2 cup mint
  • 200 gm hot-smoked trout, flaked
  • Radish sprouts (optional), to serve
01   Heat oil in a large saucepan over medium-high heat, add spring onion and garlic and sauté until tender (2-3 minutes). Add grated zucchini and lemon rind and sauté until zucchini softens (1-2 minutes), then add stock and peas, season to taste, bring to a simmer and cook until peas are bright green and just tender (1-2 minutes).
02   Remove from heat, cool, then add buttermilk and process in a blender or with a hand-held blender until very smooth, adding a little extra buttermilk if necessary. Add mint and blend to combine. Refrigerate to chill (3-4 hours), then stir in lemon juice, divide among chilled bowls, top with trout, sliced zucchini, extra lemon rind, radish sprouts and a drizzle of buttermilk, and serve.

Topics:

ENTREE, TROUT, PEAS, SOUP, 1970S, SPRING ONIONS, ZUCCHINI, ZUCCHINI, FEATURE RECIPE, MINT

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

Nov 2016

Nov 2016

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