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.
Serves 4 Read the rest of this entry »