Summer-strone-zpacho

A regional farmer’s market has opened nearby, and I couldn’t wait to go and browse all the stalls.  I just love looking at all the fresh produce, herbs, cheeses and baked goods.  My creative juices start to flow as I imagine what I could do with it all.   Everything was so tempting, that I had to exert great self-restraint, and therefore brought home mostly vegetables.

Using some of that bounty I put together this soup that bears some resemblance to Minestrone, except there are no beans, and instead of the usual ditalini I used Israeli couscous.  It is also a little like gazpacho except there are no peppers. It does contain cucumbers,  part of it gets pureed, and it can be enjoyed warm or cold.  Its a great summertime soup for a light lunch, or perhaps combined with a sandwich or salad for a light supper.  I’m not sure what to call it so let’s just say  —-  Summertime  Vegetable Soup.

INGREDIENTS

Serves 4

  • 1/2 cup Israeli couscous
  • 2 Tablespoons olive oil
  • 1 pound Kirby cucumbers (3 med.size), peeled and sliced
  • 1 medium onion, chopped
  • one 15 oz. can fire-roasted tomatoes, diced
  • 1 1/2 teaspoons paprika
  • 2 cups vegetable broth
  • 1 medium zucchini
  • 1 small jar basil or mixed herbs pesto

DIRECTIONS

  1. In a pot of boiling salted water, cook the couscous until al dente, 8-10 minutes.  Drain and rinse with cold water.

2.  Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over high heat.  Add the cucumbers and cook stirring occasionally.  As they soften and become translucent, add the chopped onion and continue cooking another 4-5 minutes.  Don’t let them become too browned.  Stir in the tomatoes, paprika and vegetable broth.

3.  Using an immersion blender,  regular blender or food processor,  puree this mixture.  You may need to work in batches.  Return to the pot and stir in the couscous and shredded zucchini.  For cold soup refrigerate at this point.

4.  To serve warm, return the soup mixture to the stove and reheat, so the new added ingredients become warmed through.

5.  Serve the soup drizzled with the herb pesto.****

 

P.S.  This soup tasted even better the next day after flavors had time to meld.

 

****Stay tuned this week for my recipes on making your own pesto(s).

Source:  a Carolyn Original

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