Categories: cold, soup, summer, vegetables

Ingredients

• - 1 kg zucchini
• - up to 4 C (1 liter) of fermented milk (aka kefir) or plain yogurt
• - the juice of a lemon
• - two handfuls of fresh basil leaves, rinsed
• - a splash of olive oil
• - 150 g freshly grated parmesan + a few shavings to decorate
• - salt, pepper
• - one small chili pepper, finely diced (optional)

Directions

1. Wash the zucchini, trim the ends, and cut them in fourths lengthwise. Using a small knife, scrape out the inside flesh where the seeds reside. Steam the zucchini for about seven minutes, until tender. Rinse under cold water to stop the cooking.

2. In a food processor or blender, combine the zucchini flesh, basil leaves, olive oil, lemon juice, two cups of fermented milk, half the parmesan, and a bit of the chili pepper. Sprinkle in some salt and pepper. Blend together until thoroughly pureed.

3. Transfer this mixture into a large salad bowl. Whisk in more fermented milk, one half-cup at a time, until you reach the desired consistency : depending on the water content of the zucchini you used, you’ll need more or less of it. Taste, and adjust the seasoning, adding more salt, pepper, chili pepper and/or parmesan as needed.

4. Cover with plastic wrap, and chill in the refrigerator for at least two hours, or overnight. Just before serving, whisk again and sprinkle a few parmesan shavings on the surface. Ladle into bowls or, better yet, pretty glasses.

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