Zucchini Soup with Cinnamon, Cumin and Buttermilk
Bolster this simple soups flavors by adding vegetables such as sautéed mushrooms, sweet peas or corn.
- 2 ½ cups vegetable stock
- 1 lb. zucchini, ends trimmed and cut into chunks
- 1 Tbs. olive oil
- 1 cup chopped onion
- ½ tsp. seeded and minced serrano chile, or to taste
- ½ tsp. fennel seed
- ½ tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 ½ cups buttermilk
- Sea salt and freshly ground black pepper to taste
- Chopped fresh coriander or mint and lime or lemon juice for garnish
- Place broth in large saucepan and bring to a boil over medium heat. Add zucchini, reduce heat to low and cook, covered, for 4 to 5 minutes, or until zucchini is barely tender and still bright green. Remove from heat and cool.
- Meanwhile, heat olive oil over medium heat in nonstick skillet. Add onion, chile, fennel, cinnamon and cumin, and cook, stirring often, until onion is soft.
- Place both mixtures into food processor and pulse until well chopped but textured. Pour into bowl, stir in buttermilk and season to taste with salt and pepper. Chill for at least 2 hours. Serve garnished with sprinkling of fresh coriander and lime juice to taste.
The tart buttermilk, fresh herbs and spices would go best with a crisp, clean, chilled white wine with similar flavors such as a Sauvignon Blanc, Roussane or Marsanne. Italian whites, such as Pinot Grigio, and Spanish whites, such as Albarino, would also work.