The Dish | Chilled Potato and Zucchini Soup with Squash Blossoms

This mash-up of celebrity chef Grant Achatz’s silky zucchini soup and the potato-leek soup known in French as vichysoisse boasts a gorgeous pistachio green color and a velvety richness despite being dairy-free. If the consistency gets very thick in the refrigerator, whisk in a bit of cold water, or, if it’s a rare Bay Area “scorcha” of a day, as my husband calls it, lend some extra chill by adding an ice cube or two instead of water and stirring vigorously until dissolved.

Makes 8 (8-ounce) servings

  • 1 ½ tablespoons refined coconut oil
  • 3 large leeks, washed well of grit, root end trimmed, and sliced (about 2 ½ cups)
  • 2 teaspoons salt, plus more to taste
  • Freshly ground black pepper
  • 1 ½ pounds zucchini, sliced into ½ inch-thick coins
  • 1 pound new potatoes, cut into quarters
  • 5 cups water
  • Garlic or chive olive oil, for drizzling
  • ½ bunch fresh chives, snipped, for garnish
  • 6 fresh squash blossoms, roughly chopped, for garnish (optional)
  • Melt the coconut oil in a large saucepan over medium-low heat. Add the leeks, salt, and a few grinds of pepper and cook, stirring frequently, until softened, 10–12 minutes. 
  • Add the zucchini and cook, stirring frequently, until beginning to soften, 8–10 minutes. 
  • Add the potatoes and water and bring to a simmer. Cook until the potatoes and zucchini are completely soft, 15–20 minutes. 
  • Working in two batches, transfer the soup to a blender and puree until it’s silky-smooth.
  • Pour the soup into a lidded container that can go into the refrigerator. Refrigerate for at least 2–3 hours, until cold, or up to several days, to allow the flavor to develop. You may need to whisk the soup before serving if the liquids and solids have separated. 
  • Taste and season with salt and pepper.
  • Serve in chilled bowls. Garnish with a drizzle of olive oil, snipped chives, and chopped squash blossoms, if available.

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