HORTICULTURE NOVA SCOTIA'S RECIPE OF THE WEEK
For nutritional and storage information on zucchini

COLD ZUCCHINI SOUP
This is the easiest summer soup you will ever try. The flavour is amazing considering the few ingredients.

6 cups sliced zucchini
4 cups vegetable or low salt chicken broth
½ cup torn fresh basil leaves
1 teaspoon salt and white pepper, or to taste
Sour cream, for garnish(optional)

Wash the zucchini well before slicing. Put the zucchini, broth and basil in a saucepan, bring to a gentle boil, then simmer, uncovered, about 15 minutes. Cool before transferring in batches to a processor or blender; puree until smooth. Taste for seasoning. Refrigerate several hours or several days. Stir well before ladling into bowls. Serve with a dollop of sour cream and basil leaf garnish.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.
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