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If you have a vegetable garden and grow summer squash and beans, there are times when you’re overrun with both. Here’s a cold soup I made for dinner the other night that is a delicious way to use up a bunch of these vegetables.

Cold Curried Bean and Zucchini
Servings: 6


2 tablespoons extra-virgin olive oil
1 small sweet onion, chopped
3 to 6 small to medium zucchini, ends trimmed and sliced
Six or more cups fresh green beans, ends trimmed and chopped
Low-salt Chicken broth – enough to cover chopped veggies in pan
1 Tablespoon Red Curry Paste or to taste
1 teaspoon turmeric or to taste
1 Tablespoon curry power or to taste
3 Tablespoons chopped coriander
1 teaspoon cayenne pepper or to taste
1/2 cup reduced-fat yogurt  (optional) for soup – more for garnish.
For garnish (optional) finely chopped red peppers, cucumbers, bacon, lobster, or shrimp. Slivered almonds, chopped cashews and more coriander are also good.

In a large saucepan over medium-high, heat the oil. Add the onion and zucchini and sauté until soft, about 10 minutes.

Add the chicken broth and bring to a boil. Stir in green beans and spices and simmer, uncovered, until the vegetables are soft, about 20 minutes. Remove from the heat and cool for 15 minutes.

Transfer the soup, in batches if necessary, to a blender or food processor. Purée with the chopped coriander and yogurt. Combine all batches into a bowl and chill.

To serve divide the soup among bowls. Drop a tablespoon or two of yogurt into the center and top with desired garnishes before serving.

Serve with ice water garnished with a lemon slice and sprig of lemon verbena. I used a red pepper from the garden along with avocado and lobster chunks for the garnish.

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