- 2 Tbsp grapeseed oil (or your favorite cooking oil)
- ½ cup sliced shallots
- 1 tbsp crushed cumin seed (toasted)
- 2# green zucchini (cut in half and sliced)
- 2 each bay leaves
- 32 oz filtered water
- ½ cup packed spinach
- ¼ cup picked flat leaf parsley
- ¼ cup full fat yogurt
- Salt to taste
- Lemon zest to taste
- Black pepper to taste
In a large sized saucepan sweat the sliced shallots in the butter until soft but with no color. Next add the crushed cumin seed followed by the sliced zucchini. Let cook over low heat for 5 minutes. Add the bay leaves and then deglaze with the filtered water. Turn up the heat to achieve a simmer.
Let cook until the water has been reduced by 1 quarter. Put all ingredients into a blender and blend until you have reached a smooth consistency. Once you have reached that add the spinach, parsley, yogurt, and seasonings.
Charred tomatoes -
- 1 pint mixed cherry tomatoes
- pinch of salt
- 3 tbsp sliced chives
- splash of vinegar
Heat a small cast-iron pan or similar pan till hot. Add the tomatoes and wait until a nice char is achieved. Adjust the seasoning and add the sliced chives.
- 1 bunch
- Olive oil
Rinse off the watercress and use the tender leaves. Dress in a bowl with a touch of olive oil and salt.
In 4 warm bowls add the zucchini soup in equal portions; Next add some of the charred tomatoes around, and top with the dressed watercress. Finish with some cracked pepper and lemon zest.