One thing I don't particularly like about myself, is that I always get overly excited about some random thing, buy tons of it, then shortly after that, completely forget about it.
Follow my lead and you will end up with 6 different books about a rare type of flowers that you have never actually seen, 4 different colors of the same T-shirt that you've never really worn, and of course 3 zucchinis in your fridge drawer running dangerously close to the end of their shelf life. Typical.

Lucky for me, when this kind of incidence occur in the kitchen with a produce, such marvelous things as zucchini soups are here to save me from the guilt of letting some poor vegetable die under my watch, and also by the same occasion, rescue me from the humiliation of being called -again- "Vegetable Killer" by my husband. Not that I do it on purpose of course! I just, well s*** happens Okay?

I have read somewhere that if you do not like a certain food, then you must have been eating it all wrong the whole time.
Now I don't know about the other vegetables that are still very well pinned on my veggie blacklist, but Sergeant Zucchini has definitely earned some stars on his shoulders since the time I ate it "right"!

That time was when husband and I were on a visit to the lovely southern french city of Montpellier, hosted at the home of his best friend, Justin (go back and read it with a french accent please).

Now Justin incarnates everything you would imagine a french man would be. Tall, charming, eloquent, swears by his fromage, and most importantly I think, he is a man who cooks! (sorry girls, he's taken!)
I don't know if this is the old-fashioned side of me who's talking here, but there is something about a man in a kitchen (normal household kitchen that is) that always amazes me. I find it SUPER exciting in an I've-just-seen-a-super-rare-almost-extinct-bird kind of a way.(wink to the M&M's, I know you're reading this!)

Anyhow, on one cold hungover Sunday lunch, Justin served us each a warm bowl of soupe de courgettes along with a hot fragrant loaf of french baguette, and some cheese (what else?)
With much apprehension, and out of pure politeness, I took in the first spoonful. Almost instantly, this single mouthful turned to dozens of little warm hugs, popping their way up from deep inside, being all that hugs are ought to be. A comforting, warming, and soothing embrace.

And the spell of the disenchanted Zucchini was broken. 
I couldn't wait to make it again and again. Warm at first, then cold in summer. Simply plain, or with garnishes, this soup has definitely become one of my favorites!



Chilled zucchini soup with feta cheese.

This soup is very good either cold, or hot. The in-between temperature, not so much. Don't say I didn't warn you!

Yield: 2 servings

• 2 medium size zucchinis
• 2 tablespoons cream cheese
• 4 cups chicken or vegetable stock
• a small handful of fresh mint leaves
• 2 heaped tablespoons crumbled feta cheese
• 2 tablespoons chopped walnuts
• 2 teaspoons extra virgin olive oil
• Salt and white pepper

Wash and cut the zucchinis into slices. Prepare a large bowl with ice water ans set next to your stove. In a large stock pot, bring the chicken/vegetable stock to a boil then add in the zucchinis and cook for about 4-5 minutes, until tender but still maintaining the bright green color. With a slotted spoon, drain the zucchinis and immediately plunge them in the bowl of ice water to stop the cooking process and help maintain their color.(This procedure is called Shocking the vegetables. Cool right?) Make sure you reserve 1/2 cup  of the stock.
When the zucchinis are cool enough, about 1 minute, drain and put them in a blender along with the cream cheese and mint (reserve a few leaves for garnish), then puree until well combined and velvety.
Transfer to a bowl and chill in the fridge for at least 30 minutes.
To serve, divide the soup into two individual bowls, top with the crumbled feta cheese, walnuts, chopped mint leaves and a drizzle of extra virgin olive oil. Enjoy!

Match made in heaven: I find that garlic bread goes exceptionally well with this soup. Make sure you have a Tictac ready on hand! Not a big fan of garlic? No biggie, try it with some toasted rustic french bread slices.