Name: Chilled zucchini, pea and buttermilk soup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 1½ tbsp olive oil; 4 spring onions, thinly sliced; 1 garlic clove, finely chopped; 700 gm zucchini, coarsely grated, plus 1 extra small zucchini, thinly sliced on a mandolin; Finely grated rind of 1 lemon, plus extra to serve; Juice of ½ lemon, or to taste; 500 ml chicken or vegetable stock (2 cups); 300 gm frozen peas; 200 ml well-shaken buttermilk, plus extra to serve; 1/2 cup mint; 200 gm hot-smoked trout, flaked; Radish sprouts (optional), to serve

Chilled zucchini, pea and buttermilk soup

We loved chilled soups at dinner parties in the '70s. Their do-ahead ease still offers plenty of appeal to the entertainer. The secrets to success? Vibrant flavours, generous seasoning and thorough chilling. No one likes a tepid soup.

Serves 8

Prep

20M

Cook

Total

25M

We loved chilled soups at dinner parties in the ’70s. Their do-ahead ease still offers plenty of appeal to the entertainer. The secrets to success? Vibrant flavours, generous seasoning and thorough chilling. No one likes a tepid soup.

Ingredients

1½ tbsp olive oil

4 spring onions, thinly sliced

1 garlic clove, finely chopped

700 gm zucchini, coarsely grated, plus 1 extra small zucchini, thinly sliced on a mandolin

Finely grated rind of 1 lemon, plus extra to serve

Juice of ½ lemon, or to taste

500 ml chicken or vegetable stock (2 cups)

300 gm frozen peas

200 ml well-shaken buttermilk, plus extra to serve

1/2 cup mint

200 gm hot-smoked trout, flaked

Radish sprouts (optional), to serve

Method

Main

1.Heat oil in a large saucepan over medium-high heat, add spring onion and garlic and sauté until tender (2-3 minutes). Add grated zucchini and lemon rind and sauté until zucchini softens (1-2 minutes), then add stock and peas, season to taste, bring to a simmer and cook until peas are bright green and just tender (1-2 minutes).

2.Remove from heat, cool, then add buttermilk and process in a blender or with a hand-held blender until very smooth, adding a little extra buttermilk if necessary. Add mint and blend to combine. Refrigerate to chill (3-4 hours), then stir in lemon juice, divide among chilled bowls, top with trout, sliced zucchini, extra lemon rind, radish sprouts and a drizzle of buttermilk, and serve.

Styling by Emma Knowles

Styling by Vanessa Austin