Chilled Courgette and Potato Soup
Silky cold soup combining courgettes, potatoes, carrots, and cucumber, thickened with bread and finished with sherry vinegar and heavy cream. Vegetables are sautéed then simmered until tender, blended smooth, and chilled for at least two hours. Refreshing summer starter served cold with adjusted seasoning.
Ingredients
- 1 ½ lb zucchini, peeled and seeded
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 1 cucumber, peeled and seeded
- 1 white onion, peeled and chopped
- ¼ cup (60ml) olive oil
- 3 tablespoons sherry vinegar
- 3 cups (750ml) vegetable broth
- 1 cup (200ml) heavy cream
- 1 slice stale bread
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Peel and chop the white onion into small pieces.
- 2
Peel and chop the carrots and potatoes into small pieces.
- 3
Peel the zucchini and cucumber, remove seeds and inedible parts, and chop into squares.
- 4
Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
- 5
Add the zucchini, carrots, and potatoes to the pot and sauté for a few minutes, stirring occasionally.
- 6
Pour in the vegetable broth and bring to a boil.
- 7
Reduce the heat to a simmer, cover the pot, and cook the vegetables until tender.
- 8
While vegetables cook, soak the stale bread in water to soften it, then squeeze out excess water.
- 9
Once vegetables are tender, remove the pot from heat and allow it to cool slightly.
- 10
Blend the cooked vegetables and bread until smooth using a blender or food processor.
- 11
Stir in the sherry vinegar and heavy cream.
- 12
Transfer the soup to the fridge and chill for at least two hours.
- 13
Before serving, stir the soup and adjust the seasoning with salt and pepper as needed.
Tips
Soak bread thoroughly to soften before blending; squeeze out excess water to avoid diluting the soup.
Chill the soup for at least two hours to develop flavors and achieve the proper cold temperature.
Blend in batches if necessary to ensure a smooth, creamy texture without overloading the blender.
Good to Know
Refrigerate in an airtight container for up to 3 days. Do not freeze as the cream may separate upon thawing.
Prepare through step 11 and chill. Complete final seasoning adjustment before serving.
Ladle into chilled bowls. Garnish with fresh herbs such as dill or chives, croutons, or a drizzle of olive oil if desired.
Common Mistakes
Do not skip cooling the soup before blending to avoid burns and preserve cream texture.
Do not blend hot soup with the cream added, as heat may cause curdling.
Do not overblend, as over-processing may introduce excess air and create a foamy texture.