By Chef John Ash Courtesy of Redwood Hill Farm & Creamery
- 1 lb trimmed zucchini
- 2-1/2 c vegetable broth
- 1 Tbsp olive oil
- 1 c chopped onion
- 1/2 tsp seeded and minced serrano chile, or to taste
- 1/2 tsp fennel seed
- 1/2 tsp cinnamon
- 1 tsp ground cumin
- 1-1/2 c Redwood Hill Farm Goat Milk Plain Kefir
- Sea salt and freshly ground pepper
- Garnish: Chopped fresh cilantro or mint and lime or lemon wedges
- Chop zucchini in large chunks.
- Add broth to a soup pot, bring to a boil and add zucchini. Reduce heat and simmer, covered, for 4 to 5 minutes, or until zucchini is barely tender but still bright green, Remove from heat and cool.
- Meanwhile, heat oil in a small, non-stick frying pan. Add onion, chile, fennel, cinnamon and cumin, and sauté until onion is soft but not brown and spices are fragrant.
- Put both mixtures into a food processor and pulse until well chopped but still with some texture.
- Pour into a bowl and stir in buttermilk and season to taste with salt and pepper.
- Chill for at least 2 hours. Serve garnished with a sprinkling of cilantro and added drops of lemon or lime juice to taste.
Recommended Wine: The tart kefir, fresh herbs and spices would go best with a crisp, clean chilled white wine with similar flavors such as a Sauvignon Blanc. Italian whites such as Pinot Grigio and Spanish whites such as Albarino would also work fine.