Subject: Cold Zucchini Soup
From: Unicorn (unicorn@indenial.com)
Date: Fri Aug 29 2003 - 11:29:35 EDT
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FOOD FUNNY
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Thanks to reader Matthew Trend for this small collection of cheesy
one-liners:
So I went to the Chinese restaurant and this duck came up to me with a
red rose and says "Your eyes sparkle like diamonds." I said "Waiter,
I asked for a-ROMATIC duck."
So I was having dinner with Garry Kasporov (world chess champion) and
there was a check tablecloth. It took him two hours to pass me the
salt.
He said, "You remind me of a pepper-pot." I said, "I'll take that as
a condiment."
A sandwich walks into a bar. The barman says "Sorry we don't serve
food in here."
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TODAY'S RECIPE
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At this time of year some of my readers are desperate for new recipes
for their overflowing garden bounty of zucchini. I am happy to oblige.
Cold Zucchini Soup
6 cups (1.5 L) chicken stock, vegetable stock,
or water
6 medium zucchini (courgettes), thinly sliced
1 leek, thinly sliced
1 cup (250 ml) plain yogurt
1/2 cup (125 ml) basil pesto
3 Tbs (45 ml) lemon juice
Salt and freshly ground pepper to taste
Additional plain yogurt for garnish
Chopped fresh basil for garnish
Bring the stock, zucchini, and leek to a boil over high heat. Reduce
the heat and simmer covered for 10 minutes. Allow the soup to cool
slightly and stir in the yogurt, pesto, and lemon juice. Puree in
batches in an electric blender or food processor. Refrigerate for at
least 2 hours and adjust the seasoning before serving. Garnish with a
dollop of yogurt and chopped basil. Serves 4 to 6.
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