Zucchini-Leek Summer Soup

I used to love vichyssoise – that thick, creamy potato and leek soup seasoned so subtly with pepper and fresh dill, served in a chilled bowl or mug.

For a long time I have not been eating white potatoes and very little dairy so I’ve been experimenting with ingredients to make a cold summer soup that is as rich and satisfying as vichyssoise.

This week, I hit on what I think is a winning combination of vegetables. Even though it is potato and dairy free, Galilee Green Extra Virgin Olive Oil gives the combination of leeks, zucchini, white onions and garlic a great texture and wonderful flavor. And it can be seasoned to appeal to a variety of taste buds. I like it with pepper and fresh dill is a wonderful addition.

Enjoy this lovely summer soup as an appetizer or a snack.

Zucchini-Leek Summer Soup

Ingredients

Lush local produce from the Galilee

• 1/4 cup Galilee Green Olive Oil (GGOO)
• 1 medium onion, chopped
• 2 large leeks (whites only) sliced in circles
• 2 large zucchinis, chopped
• 4 cloves garlic, chopped
• 6 cups water
• 1/2 tsp black pepper
• 2 tsp salt
• 2 tbsp fresh dill, chopped

Directions

1. Heat GGOO in a large saucepan on medium heat.
2. Add onions, leeks, zucchini and garlic and stir to coat all the vegetables in the olive oil.
3. Cook over medium heat, stirring occasionally until vegetables are soft and translucent but not brown.
4. Add the water, pepper and salt and stir while bringing to a boil then lower flame and simmer for about 45 minutes.
5. Let soup cool for about 1/2 an hour then puree with a hand blender right in the pot until very smooth.
6. Toss in the chopped dill, stir and pour into a container to cool in the fridge.

I use a large cereal container to cool my summer soups. It fits on the door of my fridge and I can pour directly from it into a bowl or mug.