I believe every person passionate about cooking has at least a few stories from their background when an originally planned dish was transformed into something absolutely unexpected. Righ? That often happens to me, and this Zucchini Watercress Soup is a new example.
In fact, that soup could have been called something like “Zucchini Arugula Greek Yogurt Chilled Soup”. However, that started from the grocery store where I stumbled upon some lovely and fresh watercress. It’s absolutely rare occasion in the stores we usually stop by, that’s why I immediately substituted the planned arugula for watercress. Both arugula and watercress have unique peppery and robust taste, so that wasn’t that big deal.
Since the days were rather sweltering, I decided on making a chilled version of the soup. Importantly, my chilled soups are uncomplicated – just water, veggies, herbs, and some seasoning. I don’t use broth and any fats like cream since I don’t the way they work in cold soups. They just introduce an unpleasant aftertaste. Virtually, I usually don’t add them in hot soups either. But a spoon of sour cream or greek yogurt is a good exception, though.
So, now I was about to make “Zucchini Watercress Greek Yogurt Chilled Soup”
However, by the time I was going to make this soup, I had got a cold. It wasn’t nothing serious, but for a few days I was experiencing some common symptoms. On top of that, I didn’t suffer from hot weather which is usually an issue.
As a result, I wasn’t in the right frame of mood to have anything chilled. Well, perhaps, except ice cream. Because ice cream is the best remedy against any cold, isn’t it?
Thus, the original idea was changed for the 3rd time. Zucchini Watercress Soup. Greek yogurt was eliminated. Instead, I opted for a few whimsical solutions such as adding cream cheese in the soup and sprinkling it with some goat cheese. That worked well, actually. Even mixed with watercress, zucchini is a bland veggie and needs some seasoning and jazzing up.
I was thinking for a few minutes to introduce a sophisticated element. I was almost about to make some spicy caramelized pumpkin seeds to get a texture contrast. But then I remembered I was so suffering from my cold to make anything sophisticated. And I didn’t have any pumpkin seeds either.
That’s why I ended up making simple things – some kind of zucchini chips to garnish the soup. Not having used any oil, the excessive water evaporated and the zucchini turned crispy and nice. Plus some crostini with goat or cream cheese to serve with.
Not bad, not bad, my friends.
You can still make Zucchini Arugula Greek Yogurt Chilled Soup. Or Zucchini Watercress No Yogurt Chilled Soup. Or even this warm version of Zucchini Watercress Soup. Cheese is optional. All these combos are seasonal, delicious, and worth to try.
That’s it for today. Somehow next time I’ll show another recipe I made while having that horrible cold. That was a dessert. Specifically, the sorbet. More specifically, with alcohol. Don’t judge me. I might have been delusional due to my severe cold.
Delicate, flavorous, delicious and seasonal Zucchini Watercress Soup garnished with simple zucchini chips and sprinkled with goat cheese.
- 1 tablespoon olive oil
- 1 medium white onion, finely sliced
- 1 garlic clove, chopped
- 3 medium zucchini, sliced
- 1 large bunch of watercress
- 2 tablespoons cream cheese, optional
- 1 tablespoon fresh lemony thyme
- salt, pepper, to taste
- Lemon thyme
- Feta or other goat cheese, optional
- Zucchini chips
- Heat the oil and cook the onion and garlic for about 4-5 minutes, until soft and translucent.
- Add the zucchini and cook saute for another 5 minutes, stirring.
- Pour 1-1,5 cup of water and bring to a soft boil.
- Throw the watercress and let it wilt for 2-3 minutes.
- Add the lemony thyme and cream cheese if using. Season with the salt and pepper.
- Process, with a blender, until nice and smooth. Add more water if the soup is too think.
- Serve hot or warm, garnished with the watercress, zucchini chips or (and) goat cheese.
- To make the zucchini chips, heat a skillet over medium heat. Don't add any fat. Throw the thin slices of the zucchini and cook for 3-5 minutes from each size. Season in the process.