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Zucchini Soup with Parsley Basil Salsa Verde | Great Performances


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Zucchini Soup with Parsley Basil Salsa Verde
by Cassie Sappington, Katchkie Farm Intern

©Kahakai Kitchen

Ingredients for the soup:

½ pound Zucchini

1 tsp Butter

1 tsp Olive Oil

½ sliced Onion

2 Tbs Parsley, chopped

Salt and Pepper

2 ½ cups Water

Ingredients for the Salsa Verde:

1/4 cup Parsley, coarsely chopped

1/4 cup Basil, coarsley chopped

Grated Zest of 1 lemon

1 small Garlic clove, chopped very fine or pounded into a purée

1 tablespoon Capers, rinsed, drained, and coarsely chopped

1/2 teaspoon salt

Fresh-ground black pepper to taste

1/2 cup Olive oil


1. Slice bulb end of zucchini lengthwise into quarters, then again crosswise ½ inch thick. Slice necks into rounds ½ inch thick.

2. Warm the butter and oil in a soup pot over medium-high heat. Add the onion, squash, parsley, stir, cook for 5 minutes. Season with ¾ teaspoon salt, add water. Bring to a boil, lower the heat and simmer, covered, until squash is tender, about 15 minutes.

3. Make Salsa Verde: stir all ingredients to combine. Use a food processor, if you'd prefer a smoother puree. 

4. Serve soup with a dollop of salsa verde in each bowl.

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