Ingredients
- 6 medium zucchini--trimmed, peeled and cut lengthwise into 1/4-inch slices
- 1/4 cup extra-virgin olive oil, divided, plus more for garnish
- Salt and freshly ground black pepper
- 1 medium red onion, thinly sliced (about 1 cup)
- 3 cups vegetable broth, preferably homemade
- 1 bunch watercress, roughly chopped (about 1 cup)
- 1/2 cup fresh dill, finely chopped
- 2 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
- Roughly chopped roasted hazelnuts, for garnish
Preparation
Step 1
1. Prepare a fire for direct cooking in your grill or heat a large skillet or grill pan over medium-high heat. In a large bowl, toss the zucchini with 3 tablespoons of the olive oil, then season with salt and pepper. Grill the zucchini slices until grill marks appear and the slices begin to soften, about 4 minutes per side. (If using a skillet, cook the zucchini in batches until soft and well browned, about 4 minutes per side.)
2. Transfer the zucchini to a cutting board and let cool slightly. Meanwhile, warm the remaining tablespoon olive oil in the skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer the onion to a large bowl.
3. Roughly chop the zucchini and add to the bowl. Add the broth, watercress, dill, lemon zest and lemon juice. Working in batches, transfer the soup to a blender and puree until smooth.
4. Add additional broth, if necessary, to thin the soup. Season with salt, pepper and additional lemon juice, if desired. Pour the soup into a large bowl, cover with plastic wrap and refrigerate for 2 hours or overnight.
5. Divide the soup among six bowls. Garnish with the hazelnuts, black pepper and a drizzle of olive oil. Serve immediately.