by Culinista Annouchka
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Culinista Annouchka's Notes:
Expand5 medium sized zucchini, peeled, halved and quartered and then cut in 4 inch pieces Ask a question about this ingredient
2 gloves of garlic, peeled and halved Ask a question about this ingredient
2 tablespoons of Neufchatel cheese or 1/3 cup of Greek yogurt or 1 Vache qui rit Ask a question about this ingredient
Fleur de Sel and Pepper to taste Ask a question about this ingredient
Steam the zucchini and garlic together until tender, about 20 minutes.
Ask a question about this stepPlace the zucchini & garlic in a blender, add either the cheese or yogurt (the yogurt will make it slightly tarter) and puree until smooth. Add salt and pepper to taste. Makes 4 cups.
Ask a question about this stepYou can serve this soup warm, room tempurature or cold on a hot summer day!
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
