How much do you enjoy cooking? If you are reading this blog, it is probably because you like cooking, or at least, you are looking for new ideas. Perhaps, you think as I do that pleasure in cooking depends on circumstances….
Personally, I don’t like cooking just because I have to, at the end of an exhausting workday and under pressure, just to feed others and myself. But moreover, I find that the act of cooking and the energy we put into it depend on our state of mind at that time.
This is why it is difficult for me to tell you the story of this creamy zucchini soup. When I made it last week, for a particular event, I was in a certain mood… I was in the mood for something surprising and for sharing. My state of mind is slightly different today. Since this morning, I feel like I want to cook sun-dried tomato bread... Sure, this is more about comfort, softness and taste of home… This will be a story for a next time!
Zucchini soup is a classic of Mediterranean cuisine. I have discovered it the first time, more than ten years ago, with a friend who was living for a while in South of France. At the time, I was astonished by the simplicity and the softness of this soup. I have been doing it at home very often since then. But this summer, I discovered a cold zucchini soup at another friend’s, a great cook who could run her own food blog by the way ;) I was immediately won over! With a pinch of cumin, this refreshing soup was the perfect meal for a warm summer evening.
I took inspiration from both recipes to come up with a new one. But isn’t this the way new recipes are created?
After I tried both ways, I think I prefer this soup cooked with ghee or smen (Moroccan clarified butter - read here the recipe), rather than with olive oil. It’s as if smen takes off the bitterness zucchini can sometimes have.
The thing that is special about this recipe is of course the black sesame paste. It’s a very tasty product that really fits in this type of soup. I recently discovered this product by Keimling.
I found the mix of flavors very interesting and the fact is it had great success during the cooking workshop I gave last week!
This soup could be served warm or cold. Personally, I prefer it lukewarm… even if the cold version is more suitable for this late summer.
Cold Zucchini Soup and Black Sesame Paste
1 kg zucchini, peeled and sliced
2 onions, chopped
2 laurel leaves
2 tbsp smen/ghee or olive oil
1 tsp cumin
2 tbsp black sesame paste
Pour the onions in a saucepan with smen or olive oil. Let them brown for a few minutes.
Add the zucchinis in and stir for about 5 minutes.
Add lukewarm water until the zucchinis are almost covered. Add the cumin and the laurel leaves. Cook for 15 minutes. Let cool a moment.
Pour in a blender. Blend. Add salt to your preference. Pour sesame paste before serving.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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