Zucchini soup with sumac-grilled shrimp
Full confession: I do not love zucchini. I don’t even like it. I tolerate it. So I set out to find a way to use the abundance of zucchini that shows up in my summer farm boxes OTHER THAN zucchini bread, which is, of course DELICIOUS!
So, August 14 in the second edition of my Soup of the Day Cookbook is a lovely, super tasty creamy zucchini soup with a deeelish sumac-grilled shrimp garnish.
What the hell is sumac? It’s a really wonderful ground spice found in Middle Eastern cuisine with a distinct lemony flavor. You can find it at any grocery store and you can thank me later.
XO, km
THE DISH:
Zucchini soup with sumac-grilled shrimp | serves 4
THE STUFF:
2 tbsp EVOO
1 yellow onion, chopped
2 cloves garlic, chopped
2 lbs zucchini, chopped
Kosher S+P
2 cups chicken broth
4 tbsp plain greek yogurt
FOR THE SUMAC SHRIMP
3/4 lb medium shrimp, peeled & deveined, tail intact
1 1/2 tsp ground sumac
1 tsp EVOO
1 tbsp fresh lemon juice
THE HOW-TO:
Warm the EVOO in a heavy pot over medium-high heat. Add the onion and cook, 6 minutes. Add the garlic and zucchini and season with S+P. Cook, stirring occasionally, until soft, about 5 minutes. Add 1 1/2 cups of the broth and bring to a low boil. Reduce to low-heat and simmer for 15 minutes. Let cool slightly, then purée in a blender. Return the soup to the pot. If it’s too thick, add more broth as needed. Stir in 2 tablespoons yogurt, adjust seasoning with S+P to taste and keep warm over low heat.
To make the shrimp, heat a large skillet over high heat. In a bowl, toss the shrimp with the sumac, 1/2 teaspoon salt, oil and lemon juice. Cook shrimp until opaque throughout, about 2 minutes per side.
Ladle soup into bowls and top each with shrimp and a dollop of the remaining yogurt.