Summer may officially be a month away, but it’s in full swing here at the Red Brick Ranchero.
Tomato plants have blossoms, basil is in full swing.
Hot times mean cold soup around here. It’s Groom’s specialty. And he has got this one down to a fine art.
Cool zucchini and cucumbers. Jalapeno pepper…just a touch. Sweet Vidalia onion. A dollop of crème fraiche.
It’s " too good."
Cold Zucchini Cucumber Soup
Adapted from a recipe in Gourmet Magazine
1 lb zucchini, chopped
¾ lb seedless cucumber, peeled and chopped about 2 cups
½ cup chopped Vidalia onion
¼ cup Champagne vinegar
¼ cup water
1 tsp chopped fresh jalapeno
Good pinch salt
1 tsp ground coriander
½ cup crème fraiche
Puree zucchini, cucumber, onion, vinegar, water, jalapeno, salt and ½ tsp ground coriander in blender until very smooth.
Whisk remaining ½ tsp ground coriander into crème fraiche.
Serve soup topped with seasoned crème fraiche.
Makes about 4 cups.