Chilled Zuke Soup

It's hard to fully appreciate the prolific nature of zucchini until you actually grow a plant or two for yourself. Starting from the beginning of summer and still continuing strong, our two plants produce nearly a squash a day. The life cycle of the vegetable is incredible to witness - wake up to gigantic blossoms in the early morning and come home to small budding squash that same afternoon. The question reemerges time and time again, what to do with nature's bounty?

The summer days are finally beginning to heat up, much to the tomatoes' delight. Recently, after sweating out an afternoon of weeding and planting in the garden, my mind was focused on a cool, light zucchini soup that had caught my eye in a Food and Wine article. The recipe by Alain Coumont uses fresh vegetables and herbs to create a simple and visually stunning, chilled soup. I was delighted to find that all the ingredients except for an onion could be gathered straight from the garden including one gigantic zucchini D. had allowed to grow to a monstrous size.

I picked arugula flowers, mesclun, cherry tomatoes, and shaved some remaining zuke to recreate Coumont's elegant garnish. It was a refreshing meal for a summer evening, followed next time perhaps by a slice of zucchini bread.