A few years ago a neighbor brought over a lovely zucchini soup. When I asked for the recipe, she said (paraphrased) "Just saute some onions and the zucchini in some broth and then add some buttermilk. Sometimes, I add curry powder."
Cooking with the curry powder will make your house smell like an Indian restaurant, so if strong exotic smells aren't your thing (or your husband's, parent's, roommate's, or apartment neighbor's,) you can skip it or add it when serving.
This soup is good hot or cold, and with a quick sub for the buttermilk, is so easily vegnaized. This giant zucchini came fresh from my mom's backyard garden and the onions are from the farmers market.
Curried Summer Zucchini Soup
2 cups unsweetened soy milk
1 Tbs apple cider vinegar
1 Tbs olive oil
1 large onion, diced
1 giant zucchini, cut into bite sized cubes
2 Tbs curry powder (optional)
4 cups vegetable broth or water
Salt to taste
Mix soy milk with vinegar and set aside.
Heat the olive oil and saute the onions and zucchini about 10 minutes. Add the curry powder if using, and cook another 5 minutes until the zucchini starts to soften. Add the broth/water to cover the zucchini and simmer until zucchini is fully cooked. Add soy milk mixture and heat another minute or so if serving hot. Adjust seasonings to taste.
You can also puree all or part of the soup for a thicker texture. I left it chunky and I'm having some now, then I'm off to the beach!