Cold roasted zucchini soup w/ tahini
I love zucchini when roasted slowly at a low temperature. I adapted this recipe from the charred zucchini soup in Love Soup, a vegetarian cookbook by Anna Thomas. She serves hers hot, and topped with a generous amount of yoghurt. This one is chilled and vegan, with extra richness and smokiness from tahini. Use a ton of dill — it adds brightness and makes the soup a lovely deep green.
4 medium zucchini (about 1 lb total), washed, trimmed and sliced in long coins
1 large yellow onion, peeled and thickly sliced
.25 cup dry bulgar
.25 cup tahini
1 bunch dill (I used a ton, at least enough to fill 1 cup when minced)
salt + pepper
extra virgin olive oil
Preheat the oven to 350. Toss zucchini and onions in a large bowl with olive oil, salt and pepper. Lay on a cookie sheet topped with foil, and bake for about an hour. Rotate sheet after about a half hour (and swap top and bottom if you have two trays on two levels). You want zucchini to shrink and blister, while staying a bit juicy, and onions to turn soft and mellow. Remove sheet from oven and set vegetables to cool.
Mix bulgar with about a cup of water in a glass container. Cover and refrigerate about an hour. Alternatively, mix bulgar with a cup of water in a small saucepan. Bring to rolling boil and turn off flame. Cover pan and let sit about 10 minutes, until bulgar is soft. Uncover and let cool.
Chop dill finely in a food processor. Dump in bulgar with its own water and stir in tahini. Pulse until mix is well blended and bulgar is pulverized. Now add zucchini and onion, and puree. Add at least two cups of water, one cup at a time. Pulse processor as you add water until soup is a good consistency. Add extra salt and pepper to taste.
Set soup in fridge to chill.
Preheat toaster oven to 350 degrees. Lay pint nuts on a foil sheet and toast for about five minutes, until just brown.
Serve soup in chilled bowls. Top with a swirl of olive oil and a spritz of lemon. Finish with smoked paprika and a generous spoonful of pine nuts.