This soup is not only eye-catching, but also very versatile. Serve it hot or make it ahead and chill it to serve cold. It works great as an appetizer, a starter, or even as a light main course.
2 lbs (1 kg) zucchini (about 4 medium), washed, trimmed,
and cut into chunks
1/3 cup (80 mL) finely chopped fresh dill, plus extra for garnish
1 lb (450 g) Dungeness crab meat, plus some extra
pieces for garnish
2 shallots, peeled and chopped
3 1/2 cups (850 mL) water
2 Tbsp (30 mL) unsalted butter or vegan butter, divided
3/4 tsp (4 mL) salt
1/2 cup (125 mL) finely diced watermelon
In large saucepan, stir together zucchini, dill, crab meat, shallots, and water over medium high heat. Bring mixture to a boil. Reduce to a simmer, cover, and let cook, stirring occasionally until vegetables are very soft, about 15 minutes. Remove saucepan from stove and let mixture cool for 5 minutes.
In blender, and in 2 batches, purée soup until smooth, adding 1 Tbsp (15 mL) butter into each batch. Transfer to clean saucepan and stir in salt. To serve, divide soup among bowls and garnish with a sprinkle of diced watermelon, extra crabmeat, and extra dill.
Tip: To serve soup chilled, after blending soup, transfer to lidded container and stir in salt. Refrigerate until chilled. Serve garnished as directed in the recipe.