Nan’s cold soup is a perfect summer lunch. Made for a 4th of July Party, it stored well until the 7th, having been chilled since it’s simple creation. Very simple, said Nan.
Sauté 3 medium zucchini in a little olive oil, add chopped onion, a T of curry powder and cook briefly. Then add 4 cups of (any combo) chicken stock, vegetable stock or coconut milk and cook until warm and incorporated. Let cool and purée in a blender with the addition of another cup of milk. Chill.
To serve, dish into preferably white bowls and top with chopped chives, kefir (or milk-thinned yogurt) and toasted pepitas.