I love chilled zucchini soup in summer, but it used to take planning, and time.
I would cook the zukes in a bit of broth (chicken, vegetable, your choice), with some onions and seasoning. Puree it in a blender. Mix it with a hearty splash of buttermilk until the consistency was just right.
Then I would have to refrigerate it, and wait. For hours, really, because no one wants lukewarm cold soup.
Then I came across a recipe for a chilled soup made with raw zucchini and cucumbers. D'oh!
Obviously you can eat zucchini raw; I do it all the time. I just hadn't thought of a raw zucchini soup.
The zukes were in the fridge, so they were already cold, as were the cucumbers and onion. The buttermilk too.
This recipe I found adds some water and rather a lot (in my opinion) of vinegar, and no buttermilk at all. But I figured buttermilk is both wet and tangy, as well as creamy. Therefore, water and vinegar out and buttermilk in.
The method is simple: Chop up zukes and peeled cukes (you really need to peel the cucumbers, I learned the hard way) in a ratio of about 2:1. Chop up a small amount of onion. Toss all these into the blender with salt and pepper (and herbs, if you like, and maybe a spoonful of Dijon mustard), pour in a little buttermilk, and give it a whirl. Once it's all smooth, check the consistency and add more buttermilk if you need to. Taste, and adjust seasonings.
OK, you can eat now.
Or you can pop the blender into the fridge while you dust off the patio table and have another glass of sparkling rosé.
We decorated our soup with toasted, crushed cocoa nibs (uh-oh, a new habit), ground ají colorado pepper and oregano flowers. Because, as you know, chilled soups need assertive seasoning. And it was pretty.