Chilled Zucchini Soup
1½ lbs. Zucchinis, approximately (4) 8" long
½ cup minced Shallots
3 tablespoons Butter
6 cups light Chicken Stock
1½ teaspoons Wine Vinegar
¾ teaspons dried (or 2 teaspoons fresh) Tarragon
4 tablespoons Cream of Wheat
1 cup Sour Cream
1-2 tablespoons fresh tarragon
2 tablespoons Montemaggiore Extra-Virgin Olive Oil
Cut off stem and tip of the zucchini, scrub with a vegetable brush. With one of the smaller zucchini, slice 16-20 long ribbons 1⁄16" thick using mandolin or vegetable peeler. Set aside. Cut the rest of the zucchini into half-inch chunks; you should have about 4½ cups.
Cook the shallots slowly in the butter for several minutes until tender but not browned. Add the zucchini chunks, chicken broth, vinegar, and herbs. Bring to a boil, then stir in the Cream of Wheat. Simmer, partially covered for 20-25 minutes. Purée in blender, and return the soup to the pan. Thin out with more liquid if necessary; season carefully with salt and pepper. Beat in ½ cup sour cream. Refrigerate for at least 3 hours until thoroughly chilled.
Ladle into soup bowls. Into each bowl, place a dollop of sour cream along with 4 decorative zucchini ribbons and a sprinkling of fresh tarragon. Drizzle with olive oil and add both a pinch of salt and a small grind of fresh pepper. Note that this soup is also delicious when served hot.
Recipe adapted from Julia Child's Mastering the Art of French Cooking.