July is the month of the zucchini invasion. I just came home from a few days working in Florida and lo and behold- I'm overrun with zucchini. What do you do with all that zucchini? If you are in the mood for a light summer soup made with fresh ingredients, try this bisque. You can serve it warm or cold, leave the garlic out if you aren't a garlic lover, or substitute other herbs for the fresh thyme. Whatever you do, this is easy to make, nutritious, and helps keep the zucchini population in check! I don't use cream or milk in my bisque so it's also very low in calories. Vegetarians or vegans- substitute the chicken Better than Bouillon paste with their vegetable paste.
Zucchini-Garlic Bisque
6 medium zucchini, chopped into 1 inch pieces (unpeeled)
1 large onion, chopped
3 garlic cloves, minced
1 T olive oil
2 T Chicken Better than Bouillon paste (or substitute chicken or vegetable stock for the water and bouillon)
2.5 cups water
1 T fresh thyme, finely minced
Salt and pepper to taste
1. In large pot over medium heat, saute onion and garlic in olive oil until onion is softened. Add garlic about half way into your saute so it doesn't brown.
2. Add chopped zucchini and water. Bring to a boil.
3. Add Better than Bouillon paste, thyme, and salt and pepper.
4. Simmer for 20 minutes.
5. Blend all ingredients together with an immersion blender or use your food processor.
6. Serve warm or cold.
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