Summertime! How fortunate we are to enjoy the blessings from our Creator during the days of blue skies, rainbow-colored flowers and garden=fresh vegetables. Whether from our own back yards or from a local farmer’s market, the bounty of organic produce available gives us grateful hearts. When that zucchini comes in, though, Yikes! If you aren’t one to leave it on your neighbor’s doorstep, here’s a healthy cool soup to try yourself.
Chilled Zucchini and Avocado Soup Serves 2-4
4 small or 2 medium zucchini, coarsely chopped 2 avocados, peeled, coarsely chopped
3 green onions or scallions, chopped 2 cloves garlic, peeled and halved
½ tsp. Chili powder
½ tsp. coriander seeds, crushed
1 cup plain yogurt Salt and pepper to taste
¼ cup chopped fresh cilantro
Put first six ingredients in to a food processor and processor until smoothly combined. Transfer the mixture to a medium bowl, then stir in the yogurt. Refrigerate for at least 1 hour. Season with salt and pepper and garnish with chopped cilantro.
Roasted Tomato Basil Pesto
2 pre-roasted tomatoes or 1 large fresh tomato
2 cloves garlic, peeled and halved
3 Tbls. Pine nuts
2 Tbls. Extra virgin olive oil
1 cup whole basil leaves
½ cup fresh grated Parmesan cheese
2 Tbls. Soft butter Salt and Pepper
Combine first 6 ingredients in blender and process until just combined. Add basil to small amounts until all is combined. Stir in Parmesan cheese and butter and season with salt and pepper to taste. Good on pizza, roasted vegetables, or an omelet. Variation: use cilantro instead of basil.
From “Farmer John’s Cookbook”
