Soup Week: Curried Zucchini Soupcomments (5) February 28th, 2011 in Gallery
This is a quick and easy alternative to gazpacho that is equally good served hot or cold. It also gives you another tasty weapon in your arsenal to combat the summer's zucchini onslaught.
If you use a stick blender, your soup won’t be silky smooth. For velvety smoothness, process the soup in a blender or food processor. Either way is fine to enjoy zucchini with hints of ginger and super charged with sweet curry and garam masala heat.
Recipe Used: South Beach Quick and Easy
posted in: Gallery, Soup Week, quick, easy
Soup Week Challenge
What’s simmering away in your pot? This week, we’re challenging you to get creative with our favorite winter meal: Soup. Sharing your soups with us is easy: Simply upload a photo and description of your soup to our Community Gallery, or if you have your own blog, send us a link to your soup post via Twitter or Facebook, or email the link to fcblogs@taunton with “Soup Week” in the subject line.
On Friday, March 4, 2011, Fine Cooking editors will pick their 5 favorite soups and post a poll so you can vote for your favorite. On Monday, March 7, 2011, we’ll announce the winner and ladle out the prizes.
Grand prize: An Emile Henry 7qt. Soup Pot, a Fine Cooking 2010 Archive DVD, Simply Great Breads by Dan Leader, and Fine Cooking’s special issue Soups & Sandwiches. Approximate value of the grand prize is $362.00.
Runners up receive: The Fine Cooking 2010 Archive DVD, Simply Great Breads by Dan Leader, and Fine Cooking’s special issue Soups & Sandwiches. Approximate value of each runner up prize is $132.
For more details, see the official rules.