Recipe created & provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 2 Zucchini – unpeeled and roughly chopped
- 3 Cucumbers – unpeeled and roughly chopped
- 5-6 Green Onions – roughly chopped – leave extra for garnish
- 3-4 garlic cloves – peeled and roughly chopped
- 1/2 cup basil leaves (can sub parsley here too) – leave extra leaves for garnish
- 1/4-1/2 cup EVOO
- 1/4-1/2 cup cold water
- 3-4 tbsps. Bread pieces (optional) but used to thicken the soup
- 2-3 tbsps. Vinagre de Jerez – Sherry Vinegar
- 1/2 cup Creme fraiche or Heavy cream
- Sea Salt and fresh ground pepper to taste
- Optional Garnishes: cherry tomatoes, avocado – cut into small cubes
Directions
- Put the zucchini, cucumber, green onions, garlic, basil, oil and water into the blender and puree until smooth. If using bread, add it now and season with the vinegar, salt and pepper. Blend again and taste.
- Adjust the seasoning. If it is too thick, add some more water and if too thin, add some more bread.
- Refrigerate until very cold (minimum 2-3 hours). To serve, ladle into bowls and serve immediately.
- Garnish with another drop or two of the Sherry vinegar and EVOO.
- Dress up with some avocado, cherry tomatoes, green onions and basil leaves.
- Add a small drizzle of heavy cream. Enjoy!
