Cold Zucchini Cilantro Soup

Brian Derby (originally from The Lapa Rios Story, with Costa Rican Recipes of Intrigue)

Yield: 4-6 servings

Trust us, this is a hot weather hit. We had it in Costa Rica at Lapa Rios and just got the recipe out of their recently published book, The Lapa Rios Story, with Costa Rican Recipes of Intrigue, which is only available via their website at laparios.com. (Jan 2003)

3/4 cups white onions, diced
2 Tbsp olive oil
1 lb zucchini, cut in chunks
1/2 tsp salt
1/2 tsp ground white pepper
2 1/2 cups chicken or vegetable stock (we use chicken)
1 1/2 cups water
2 1/4 cups finely minced cilantro, stems included (although the amount of cilantro seems extraordinary, this is not an error — the cilantro gives the soup its distinct flavor)
1/4 - 1/3 cup fresh lemon juice
Lemon twist garnishes

Sauté the onions in olive oil for 5 minutes, until clear and soft. Add the zucchini pieces, salt and pepper. Cook another 5 minutes, then add the stock and water. Cover and simmer slowly for 10 minutes or until the zucchini has softened. Remove from heat and add the minced cilantro. Stir well. 

After the vegetables have cooled, process in a food processor or blender to desired consistency. Don’t overdo it. Tiny zucchini chunks lend character to the soup.

Add lemon juice and chill; overnight is best.

Serve the soup very cold in chilled bowls garnished with a twist of lemon.

*This amount of cilantro may seem extraordinary, but it is not an error. It gives this soup its distinct flavor. 

NOTE: Properly bagged for future use, this soup freezes well for up to one month.