Earlier this month I was invited to try out the menu at the Balkan restaurant called Ambar in the Eastern Market neighborhood of DC. I asked my friend Evi to be my +1, and we put ourselves in the hands of the chef. Sometimes it's nice to surrender control and let someone else be in charge.
We enjoyed the view from the second floor of the restaurants and sipped on our beverages of choice: Evi had a glass of Serbian red wine, and I had a mango cocktail (of course!). I was surprised that out of all the dishes we tried, I liked the vegetarian ones the most. Those dishes included a cold zucchini soup and cheese pies. I liked the zucchini soup so much, I decided to recreate it in my own kitchen.
Summer Zucchini Soup Recipe Inspired by Dinner at Ambar Restaurant in DC
2 teaspoons olive oil
1 large Russet potato, peeled, diced
1 white onion, diced
3 zucchini, diced
32 ounces low fat chicken stock
heavy cream to taste
6 sundried tomatoes, chopped
drizzle of the oil from sundried tomatoes
chopped fresh basil
1. Heat the olive oil in a soup pot. Add potatoes and saute for 5 minutes.
2. Add diced onion and zucchini, season with salt and saute for 5 more minutes.
3. Cover the vegetables with the chicken stock, bring to a boil, lower the heat, and simmer covered until the vegetables are completely tender.
4. Using a stick blender, puree the soup, adding a few splashes of heavy cream at the end. Check for seasoning.
5. Let the soup cool down, and then chill it in the refrigerator for at least a few hours.
6. Serve topped with chopped sundried tomatoes, a drizzle of oil and fresh basil.
I think I did a pretty good job replicating the soup from Ambar. I liked it so much, I even ate it for breakfast a few times ;)
Of course you can serve this soup hot or at room temperature. This is a great way to use up all your summer zucchini!
What do you cook with your zucchini?