Chilled Zucchini Soup with Tarragon | Peggy Lampman's dinnerFeed

Recipe: Chilled Zucchini Soup with Tarragon

2 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, washed thoroughly, then thinly sliced
5 medium-sized zucchini, washed, halved lengthwise, then cut crosswise into 1/8-inch-thick slices( 5 cups)
Zest and juice from 1/2 lemon
3 1/2 cups chicken or vegetable stock
1 cup loosely packed fresh-spinach
1 tablespoon finely chopped fresh tarragon
3/4 cup well-shaken buttermilk

In a medium-sized saucepan, heat oil to medium heat. Sauté leeks with a pinch of salt, stirring occasionally, until softened, about 6 minutes.
Add zucchini, lemon zest and juice, and simmer, stirring occasionally, about 5 minutes or until zucchini is softened. Add stock and simmer an additional 6-8 minutes, stirring in spinach the last couple of minutes.
Purée zucchini mixture and tarragon in a food processor or with an immersion blender until smooth (use caution when blending hot liquids).
Stir in buttermilk and season to taste with kosher salt and freshly ground pepper.
Refrigerate at least 2-3 hours before serving, and preferably overnight.

Active Time: 20 minutes

Chill Time: 2-24 hours

Number of servings (yield): 6-7 cups