Name: Raw zucchini, pistachio and buttermilk soup
Prep time: 15 min
Total time: 15 min
Yield: 4 - 6
Ingredients: 1 kg zucchini (about 5), coarsely chopped, plus extra, sliced, to serve; 50 gm pistachio kernels, plus extra to serve; ½ cup each (firmly packed) baby spinach and rocket, plus extra, to serve; ½ cup (firmly packed) basil, plus extra leaves, to serve; ½ onion, coarsely chopped; 1 garlic clove, finely chopped; 200 ml buttermilk, plus extra, to serve; Juice of 1 lemon, or to taste; To serve: zucchini flowers, stalks thinly sliced, flowers halved; For drizzling: extra-virgin olive oil

Raw zucchini, pistachio and buttermilk soup

Australian Gourmet Traveller recipe for raw zucchini, pistachio and buttermilk soup.

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Serves 4 - 6

Prep

15M

Ingredients

1 kg zucchini (about 5), coarsely chopped, plus extra, sliced, to serve

50 gm pistachio kernels, plus extra to serve

½ cup each (firmly packed) baby spinach and rocket, plus extra, to serve

½ cup (firmly packed) basil, plus extra leaves, to serve

½ onion, coarsely chopped

1 garlic clove, finely chopped

200 ml buttermilk, plus extra, to serve

Juice of 1 lemon, or to taste

To serve: zucchini flowers, stalks thinly sliced, flowers halved

For drizzling: extra-virgin olive oil

Method

Main

1.Process zucchini, pistachios, spinach, rocket, basil, onion and garlic in a blender or food processor until just smooth. Add well-shaken buttermilk and lemon juice, season to taste and process until very smooth then divide among chilled bowls and refrigerate to chill well (30 minutes).

2.Serve topped with zucchini flowers and zucchini slices, pistachios, rocket, basil, and a good drizzle of both buttermilk and extra-virgin olive oil.

Styling by Emma Knowles

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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