Chilled zucchini soup
To make the soup creamy and tasty, this recipe originally uses "Boursin", a type of French fresh creamy cheese with herbs. I simply replaced it with vegan cream cheese with chives, and voilà ! Indulge this chilled, hydrating soup to your heart's content with a slice of toasted bread.
Recipe inspired from La Cuisine de Bernard.
Ingredients
- 590g zucchini
- 330g white onions
- 18g olive oil
- 1 tsp veggie broth
- 100g vegan cream cheese with herbs
- salt, pepper to taste
- tabasco and fresh herbs to top the soup
Instructions
- Chop zucchinis in thick slices.
- Chop onions.
- Heat up olive oil in a big pot and fry onions for ~5-10 min. In the meantime, put on some water to boil in the kettle.
- Once the onions are a little tender, add zucchinis, veggie broth, and boiling water to the pot. Let it cook until everything are nearly done, and turn off heat.
- Stir in the vegan cream cheese.
- Blend the soup with a hand mixer.
- Add salt, pepper to taste.
- Let it cool down on the bench, and then store in the fridge. This soup is technically eaten cold.
- When the soup has reached the desired temperature, top with tabasco and/or fresh herbs (coriander, basil), and serve with a slice of toasted bread.