Glazed zucchini soup, or gaspacho with fresh herbs

This month, I'm one of the judge for the VGR March Recipe challenge

The Theme : Saint Patrick, cooking green

For this theme, I've decided to propose you a soup, or a gaspacho 

depending on how adventurous you are ! 

Warm, with a slice of bread and goat cheese : light and delicious

Cold, with fresh herbs on the top, it's a bowl of freshness and healthyness.

One more time, I've been inspired by a recipe of Guy Savoy

  Preparation    Easy, but if you want to eat it cooled, you have to prepare it in advance. 

The cooking takes 10 minutes ! Then you mix it and it's done.

This soup must be kept refrigerated and can be frozen. You can use a lot of zucchinis, you won't need a lot of ingredients, and it's delicious.

  Tasting    Delicate, fresh, you can enjoy the taste of zucchinis with the lightness of the mint and the chervil. Really light, it's rather a broth than a soup, the consistency is liquid : like a gaspacho actually.

Served glazed in a cup is the perfect amount. Don't pour a whole bowl when cold, it's an appetizer. 

Served warm, it becomes a warm zucchinis broth, the frsh herbs are no longer useful but with a slice of bread and cheese, on which you spread some fresh herbs : yummy ! 

  To conclude    It's a healthy recipe, even a diet one actually. So I would advise you to serve it cold for the appetizer, before a big roast with fries ahah. Otherwise, it's perfect for spring and summer season.

Serves 6 to 8

   You will need :   

1lb zucchinis (500gr)

- 4 to 5 zucchinis -

3cup water (80cL)

2tbsp olive oil

1tsp sea salt

fresh chervil sprig and mint

Cooking zucchinis

Rinse your zucchinis, cut the extremity. Slice them real thin.

In a casserole, heat the olive oil 20secondes, add in your zucchinis.

At medium heat, stir 5 minutes until they lose some water. They must not golden.

Add in water and salt, bring to a boil at high heat, then lower the heat, cover and bring it to a gently boil 4 minutes. Until zucchinis are really soft when you insert a knife in them.

Mixing

Pour it in a blender, bend until smooth

Let it cool down at room temperature before refrigerate.

Serve

Chop the herbs : as much chervil sprig as mint

Spread them on the soup

Serve :)

Quiche with zucchinis, goat cheese and cumin !

For a 6 people quiche

   You will need:   

3 zucchinis

- 1lb -

2.8 oz of goat cheese

6 fl oz of milk (18cL)

2 eggs

salt, pepper, cumin (caraway) and ground nutmeg

- caraway can be replaced by saffron -

4 tbsp of fresh grated parmegianno

Do a shortcrust dough and add to it 2 pinch of salt, 1tbsp of parmegiano, 

2 pinch of caraway and 1 pinch of nutmeg with the flour

Turn on the oven at 425°F

Flatten your dough, put it in your pie pan, 

sting it with a fork 4 or 5 times at equal distance from each other

Put it in the oven for 4 minutes

Let it cool down a bit outside the oven

- By doing that, you won't have a flabby dough at the end of the cooking -

Wash and peel your zucchinis to create stripes, 

cut them in thin slices and place them carefully on your pre-baked crust 

Beat the eggs with a fork with 2 pinch of salt, then add the goat cheese

and stir it to get an homogeneous cream

Add the cold milk, 2 pinch of cumin and 1 pinch of nutmeg, whisk.

Pour that sauce on your zucchinis to fill up your quiche :

be careful to not pour it under the dough, it would make the flabby crust

Spread parmegian on the top with some pepper

Put in the oven and lower down the temperature at 375°F, let it cook 35 to 40 minutes

Turn off the oven and let it 15 more minutes in it

Bon appetite :)