Zucchini Gazpacho - pareve

Posted by : Ruth Heiges

These recipes are adapted from the New York Times of 08/19/98. For those who
don't cook on Shabbat, the soup can be a lovely first course.


Zucchini Puree Soup Base
Time: 1 hour

2 tablespoons butter or olive oil (see note) 
3 pounds medium zucchini, peeled or unpeeled, quartered lengthwise and cut
across into 1/2-inch pieces.

1. In a medium stockpot, heat the butter or oil over medium heat until bubbling.
Stir in the zucchini. Lower heat and cover pot. Cook zucchini, stirring
frequently, for 45 minutes or until very tender.

2. Remove from heat and cool slightly. Pass through the fine disk of a food
mill, or puree in a food processor.

3. Use immediately, refrigerate for up to 3 days or freeze. 

Yield: Makes 3 cups. 

Note: If making the Zucchini Gazpacho, make the soup base with olive oil, not

Zucchini Gazpacho
Time: 15 minutes, plus overnight chilling time

3 cups Zucchini Puree Soup Base made with olive oil, chilled 
1 medium red bell pepper, seeded, de-ribbed and cut into 1/4-inch dice 
2 small tomatoes, seeded and cut into 1/4-inch dice 
1 medium rib celery, peeled and cut into 1/4-inch dice 
1/2 cup coarsely chopped basil, plus 4 large leaves cut across in narrow strips 
Freshly ground black pepper, to taste 
4-1/2 teaspoons koshering salt, or to taste 
1 tablespoon lemon juice

Combine zucchini puree with the rest of the ingredients, except the thinly
sliced basil leaves and the lemon juice. Refrigerate overnight. When ready to
serve, add the lemon juice. Top each bowl with a little of the sliced basil

Yield: 5 cups; 4 servings. 

Return to RFCJ Archive Page