I learned how to make this soup from a friend who whipped up a version of it for her kids one summer evening. (Summer evenings in Brittany can get chilly enough to enjoy a hot soup.) It’s the kind of soup that makes you want seconds, the kind of soup that it’s OK to HAVE seconds because it is so light and low-cal.
The soup can be served hot or cold, can be made with vegetable or dairy milk, and can be dressed up with diced, sautéed zucchini (as shown) herbs, spices or just about anything else. And it’s perfectly gorgeous with yellow squash, if that’s what you happen to have a lot of.
2 lb. (900 g.) zucchini (about 3 large), quartered and chopped (6 cups), plus more for garnish, if desired
3 to 4 cloves garlic, peeled and sliced
1 ½ cups dairy or vegetable milk
1 ½ cups water
1 tsp. salt
Place the zucchini and the garlic in a large saucepan, and add the milk, water and salt. Cover, and bring to a boil. (Watch out – it will have a tendency to boil over.) Reduce the heat to medium-low, and simmer 30 minutes, or until the zucchini is very soft. Purée the soup until smooth. Adjust the seasonings, and garnish with sautéed zucchini, if desired.