Raw zucchini, pistachio and buttermilk soup


You'll need

1 kg zucchini (about 5), coarsely chopped, plus extra, sliced, to serve 50 gm pistachio kernels, plus extra to serve ½ cup each (firmly packed) baby spinach and rocket, plus extra, to serve ½ cup (firmly packed) basil, plus extra leaves, to serve ½ onion, coarsely chopped 1 garlic clove, finely chopped 200 ml buttermilk, plus extra, to serve Juice of 1 lemon, or to taste To serve: zucchini flowers, stalks thinly sliced, flowers halved For drizzling: extra-virgin olive oil

Method

  • 01
  • Process zucchini, pistachios, spinach, rocket, basil, onion and garlic in a blender or food processor until just smooth. Add well-shaken buttermilk and lemon juice, season to taste and process until very smooth then divide among chilled bowls and refrigerate to chill well (30 minutes).
  • 02
  • Serve topped with zucchini flowers and zucchini slices, pistachios, rocket, basil, and a good drizzle of both buttermilk and extra-virgin olive oil.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2014

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