Carrot & Zucchini Vichyssoise
Submitted by sherrita
Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.
YIELD
8 servingsPREP
25 minCOOK
85 minREADY
140 minThis is a showstopper chilled soup that turns three simple vegetable purees into a painterly bowl. Orange carrots, pale leek-zucchini, and a brilliant green from the zucchini skins create natural color contrast without a drop of food dye.
Keeping the zucchini skins separate is the genius move. Most recipes throw them in the pot. Here, blanching the skins for just 3 minutes sets that vibrant chlorophyll green, and pureeing them on their own preserves the color brilliance you can never achieve when cooked through.
Each puree gets cooked at its own pace. Carrots simmer longer because of their density; zucchini and leek go faster to stay sweet and bright. The matched final consistency is what allows them to swirl together cleanly in the bowl without one bleeding into another.
Serving cold is non-negotiable. The flavors intensify in the refrigerator overnight and the three purees stay distinct only when chilled. Hot, they would muddle together immediately.
Chef Tips
- Blanch the zucchini skins in heavily salted water. Salt fixes the green pigment and prevents oxidation.
- Make all three components a day ahead. The flavors deepen and the colors stabilize overnight.
- Use a squeeze bottle or two spoons to layer the purees, then drag a skewer through for clean swirls.
- Bring back to room temp for 10 minutes before serving. Ice-cold mutes the flavor.
Variations
- Add a pinch of coriander to the carrot puree for warmth.
- Garnish with chopped chives or a drizzle of good olive oil before serving.
- Top with a dollop of Greek yogurt for richness and protein.
Ingredients
Directions
In a large skillet place the first ¼ cup of the olive oil and heat it on medium high until it is hot.
Add the carrots and onions, and saut? them for 4 to 5 minutes, or until the onions are clear.
Add enough water to cover the vegetables.
Simmer them for 30 to 40 minutes, or until the liquid is absorbed.
Place the vegetables in a blender and purée them until they are smooth.
Set the purée aside and let it cool.
In another large skillet place the second ¼ cup of olive oil and heat it on medium high until it is hot.
Add the peeled zucchini and leeks, and saut? them for 4 to 5 minutes, or until they are just tender.
Add enough water to cover the vegetables.
Simmer them for 25 to 30 minutes, or until the liquid is Place the vegetables in a blender and pur?e them until they are smooth. Set the purée aside and let it cool.
Place the zucchini skins in a pot of boiling water and blanch them for 3 minutes.
Drain the skins and place them in a blender.
Add a small amount of cold water and purée the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 purees).
Set the purée aside and let it cool.
Refrigerate the 3 soups until they are cold.
In each of 8 individual serving bowls place a portion of the 3 soups. Swirl them together with a knife to form a design.
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