This is a really nice, mild, summer soup. As we grow monster zucchini in the garden, I am always looking for new ways to use up massive amounts of the summer squash. Breads and soups are a favorite of mine, because they can be frozen and enjoyed later in the year.

This one is particularly light, and I like it best served chilled, although it is very nice hot too. The curry flavor adds that little bit of kick, and I like it garnished with crème fraiche or sour cream, and a sprinkle of fresh chives.

Chilled Curried Zucchini Soup

-2 Tbs olive oil
-1/2 white onion, chopped
-1-1/2 lbs of ripe zucchini, shredded
-1 large russet potatoes, peeled and chopped
-4 cups chicken broth
-1 tsp curry powder
-Kosher salt
-Freshly ground black pepper
-1 bunch fresh chives, minced
-Crème fraiche

1) In a medium sized pot, heat the oil over medium-high heat. Add the onion, sprinkle with salt, and sweat until soft and tender, but not browned, about 5 minutes.

2) Add the potato chunks, and the zucchini, and stir until all mixed together. Add the chicken broth, and simmer everything together over medium-low heat, about 15 minutes, or until the potato is soft and tender.

3) Let the soup cool, and pour into the blender in batches, pureeing until smooth. Pour the soup into a large bowl or pot.

4) Season with kosher salt, freshly cracked black pepper and curry powder. Cover and put in the refrigerator to chill.

5) Serve chilled, and garnish with crème fraiche and fresh chives.