This recipe offers a delightful interplay of fragrance, bitterness, and acidity, all wrapped in the subtle sweetness of zucchini.
You know the preserved lemon you can buy in jars or sometimes loose from spice vendors? It’s a powerful condiment that brings a distinct flavor to Middle Eastern dishes like tagines. In this chilled soup, it contributes its aroma, acidity, and a touch of bitterness that gives the dish its unique character.
The bitterness is balanced by the zucchini and a touch of crème fraîche.
Important: the basil should not be cooked, to preserve its full flavor. You’ll add it after the soup has cooled, so you’ll need to blend the soup again.
The recipe
Chilled zucchini soup with preserved lemon and basil
Servings 4 people
Equipment
- blender
- Refrigerator
Ingredients
- 1 zucchini
- 1/2 preserved lemon
- 1 tablespoon sour cream
- 6 basil leaves or more to taste
Instructions
- Dice the preserved lemon into small pieces.
- Cook the chopped zucchini and preserved lemon with a small amount of water for about 20 minutes.
- Blend the mixture, taste, and adjust the seasoning if necessary.
- Add a tablespoon of sour cream and mix well.
- Place in the refrigerator for at least 3 hours.
- Add the basil, blend again, and let it infuse in the fridge for a few hours.
- Serve the soup very cold, garnished with a few basil leaves if desired.
You can serve this chilled soup in plates, bowls, or small glasses.