Chilled Creamy Zucchini Soup With Tarragon

This time of year I often get “zucchinied”. With a good harvest those who grow zucchini are generous to the point of leaving them in my car through an open window. I am the happy recipient as I love zucchini in many ways-grilled with salt and pepper, in muffins that I make in batches and freeze, and this scrumptious soup.

This recipe is from Tom McCorkle with the Washington Post with minor changes.

6-8 servings; makes about 12 cups

INGREDIENTS

• 2 tablespoons olive oil

• 1 medium yellow onion (about 8 ounces), chopped

• 3 cloves garlic, sliced

• 1 teaspoon fine sea salt or table salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 3 pounds zucchini (6 medium) halved lengthwise and sliced across

• 4 cups vegetable broth

• One (15-ounce) can no-salt-added great northern or cannellini beans, rinsed and drained

• 2 tablespoons fresh tarragon leaves, plus more for garnish

• 1 teaspoon finely grated fresh lemon zest, or more to taste

• 1 cup plain plant based yogurt

DIRECTIONS

In a large pot over medium-low heat, heat the oil until shimmering. Add the onion, garlic, salt and pepper and cook, stirring, until just tender, about 2 minutes. Add the zucchini and broth, increase the heat to high and bring to a boil.

Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the zucchini is very soft, about 10 minutes. Stir in the beans, tarragon and lemon zest, and remove from the heat.

Let the soup cool completely, then add the vegan yogurt and, using an immersion blender (or a regular blender), puree until smooth. Taste, and season with additional salt, if desired. Transfer to a lidded container and refrigerate for at least 2 hours, or until thoroughly chilled.

When ready to serve, ladle the soup into individual bowls and garnish each with a few tarragon leaves.