The Notebooks
by Josée Fiset

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cold cream of zucchini, green pea and mint soup

With summer comes the promise of a whole spectrum of yellows, oranges, reds and leaf greens, though we’re careful not to mix them all together, to avoid veering toward a dull, washed-out beige bordering on khaki. The velvety, upbeat colour of this soup sets our salivary glands into overdrive, proving the fact that we eat with our eyes first. Ice is the trick to achieving the electrifying green colour. In the backyard, I bring the soup out in a pitcher and pour it into shot glasses to serve. Glass jars are perfect for bringing it on the road.

Preparation : 15 minutes

Baking : 18 minutes

Refrigeration : At least 3 hours



1. In a medium saucepan, heat the oil and cook the shallot until tender, about 3 minutes

2. Add the zucchini and broth. Bring mixture to a boil and simmer until zucchini is tender, about 10 minutes. Add the peas and cook for 2 to 3 minutes.

3. Transfer soup to a blender. Add the mint and ice cubes and purée until smooth. Strain the purée through a sieve over a large bowl set in an ice bath, to stop the cooking process and to set its green colour. Season with salt and pepper. Cover and chill for at least 3 hours.

4. Once the soup is cold, mix in the yogurt and adjust the seasoning. If soup is too thick, thin it with some broth as needed. Serve soup in small glasses.


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