This is a silky, smooth, and delicious soup that you will love. Feel free to serve it hot or chilled. Chilled it reminds me of a gazpacho. My gazpacho soups ( I have two in my cookbook, Food From My Heart & Home). I put through a strainer twice and blend twice for an extra velvety soup. This soup is one of those easy, weeknight meals, so straining it isn’t absolutely necessary.

Wash and dry the zucchini. You can peel the skin if you wish. I leave a little on. The more you leave on, the greener the soup will be.

Dice the half of an onion. Add the diced onion to a medium-sized pot with 5 tablespoons of olive oil. Let the onions simmer on low until translucent, then add in the zucchini chunks. Let simmer for 5 minutes on low heat.

In the meantime, grate the ginger. Chop a small handful of cilantro, you’ll need about 3 tablespoons to blend into soup.( Keep more for garnish.)

Add the zucchini and onions along with 2 cups of chicken stock (or vegetable stock) to the high-speed blender. Add ginger, chopped cilantro, and a dash of red chili flakes. Puree until mixture is completely smooth, about 2 minutes.

Add the soup mixture to the pot along with the last cup of stock. Season with sea salt to taste.

Let the soup come to a boil, then reduce to low and heat for 10-15 minutes. Add the oat milk or milk of choice for a creamier soup. Keep additional stock on hand as the soup thickens.

Pour individual bowls and add some chopped cilantro as garnish and a dollop of creme fraiche or top with julienne zucchini or chopped nuts or seeds.