This Creamy Chilled Zucchini Soup Is the Perfect Summer Food

By Martha Dodger -

Some of the best things in life come from happy accidents. This chilled zucchini soup recipe, however, is no accident. With its tangy buttermilk broth, tender zucchini, and a subtle sweetness from the veggies, this soup is a joy to the senses. It’s super easy to prepare, making it a top summer food treat. Here’s how to make it yourself!

One of the best things in life are happy accidents. This chilled zucchini soup recipe, however, is no accident. With its tangy buttermilk broth, tender zucchini, and a subtle sweetness from the veggies, this soup is a treatment to the senses. It’s super easy to prepare, making it a top summer food treat. Here’s how to make it yourself! Ingredients For the Soup 5 cups chopped zucchini (from 2 large zucchini) 1 medium-size fresh poblano chile 3 cups vegetable stock 1 cup buttermilk ½ cup chopped fennel (from 1 medium fennel bulb) ½ cup chopped yellow onion (from 1 small onion) 2 tablespoons neutral cooking oil (such as canola oil) 2 tablespoons chopped fresh mint 1 tablespoon fresh lemon juice (from 1 small lemon) 1 teaspoon kosher salt, plus more to taste 3 medium garlic cloves, finely chopped (about 1 tablespoon) For Garnish 2 whole star anise 1 chile de árbol, broken in half 2 tablespoons neutral cooking oil 1 teaspoon brown mustard seeds One 4-inch curry sprig Garlic (optional) Chilled Zucchini Soup: Directions Step 1 Preheat your oven to broil, and place the rack 6 inches from the heat. Line a baking sheet with foil and place the poblano on it. Broil it until the skin gets charred for about 10 minutes, turning occasionally. Once it’s ready, transfer the poblano to a medium-sized bowl and cover with plastic wrap. Let it steam for about 10 minutes. Then, move the poblano to a cutting board. Peel off the skin, remove the seeds and stem, and chop the rest. Step 2 Grab a Dutch oven or a heavy-bottomed pot and heat the oil over medium. Then, add the fennel, onion, and garlic. Stir occasionally until the onion gets golden and the fennel softens (approx. 10 minutes). Add the chopped poblano and zucchini and cook for about two minutes until the zucchini starts to sweat. Add the stock and bring to a simmer. Put the lid and let it cook for another 10 minutes until the zucchini is tender. Step 3 Remove the pot from the heat and process the soup with an immersion blender until it’s completely smooth. Let it chill for at least two hours (up to six) to cool down completely. Making the Garnish Grab a small skillet and heat the oil over medium-high. Add the mustard seeds and let them cook for 15 to 20 seconds until they start to pop. Then, add the curry sprig, chile de árbol, and star anise, and keep tossing and swirling for another minute. Pour the hot mixture into the soup, stir well, and add salt and pepper to taste. Serve it chilled in the summer and hot in the winter. Enjoy!Ingredients

For the Soup

  • 5 cups chopped zucchini (from 2 large zucchini)
  • 1 medium-size fresh poblano chile
  • 3 cups vegetable stock
  • 1 cup buttermilk
  • ½ cup chopped fennel (from 1 medium fennel bulb)
  • ½ cup chopped yellow onion (from 1 small onion)
  • 2 tablespoons neutral cooking oil (such as canola oil)
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon fresh lemon juice (from 1 small lemon)
  • 1 teaspoon kosher salt, plus more to taste
  • 3 medium garlic cloves, finely chopped (about 1 tablespoon)

For Garnish

  • 2 whole star anise
  • 1 chile de árbol, broken in half
  • 2 tablespoons neutral cooking oil
  • 1 teaspoon brown mustard seeds
  • One 4-inch curry sprig
  • Garlic (optional)

Chilled Zucchini Soup: Directions

Step 1

Preheat your oven to broil, and place the rack 6 inches from the heat. Line a baking sheet with foil and place the poblano on it. Broil it until the skin gets charred for about 10 minutes, turning occasionally. Once it’s ready, transfer the poblano to a medium-sized bowl and cover with plastic wrap. Let it steam for about 10 minutes. Then, move the poblano to a cutting board. Peel off the skin, remove the seeds and stem, and chop the rest.

Step 2

Grab a Dutch oven or a heavy-bottomed pot and heat the oil over medium. Then, add the fennel, onion, and garlic. Stir occasionally until the onion gets golden and the fennel softens (approx. 10 minutes). Add the chopped poblano and zucchini and cook for about two minutes until the zucchini starts to sweat. Add the stock and bring to a simmer. Put the lid and let it cook for another 10 minutes until the zucchini is tender.

Step 3

Remove the pot from the heat and process the soup with an immersion blender until it’s completely smooth. Let it chill for at least two hours (up to six) to cool down completely.

Making the Garnish

Grab a small skillet and heat the oil over medium-high. Add the mustard seeds and let them cook for 15 to 20 seconds until they start to pop. Then, add the curry sprig, chile de árbol, and star anise, and keep tossing and swirling for another minute. Pour the hot mixture into the soup, stir well, and add salt and pepper to taste. Serve it chilled in the summer and hot in the winter. Enjoy!

Naomi Campbell Looked Stunning in Lanvin at Paris Fashion Week

By Polly Rosie –

Naomi Campbell at Paris Fashion Week

Naomi Campbell appeared in Lanvin’s show during Paris Fashion Week. The 51-year-old runway legend wore an all-black ensemble with a dramatic cloak for Lanvin’s Spring-Summer 2022 Ready-to-Wear collection show on Oct. 3, at The Salle Pleyel. Lanvin is “the world’s oldest continuously-running fashion house,” according to Associated Press.

Spring-Summer 2022 Fashion Trends

Spring-Summer 2022 Fashion Trends

It was not surprising flowers in looks for SS22 as flowers are typical for spring. Lanvin’s new designer, Bruno Sialelli skillfully used flower references and floral patterns. The collection featured crisp and gently structured garments that moved fluidly.

As for the color palette of the collection – the trendy colors next season are purples, muted teal, light blue, silver black, red, and neon yellow. It may sound like too much; however, the show was cohesive, with colors coming together to create sophisticated and polished looks.

Other than the floral patterns and references, the heritage-conscious brand offered some historic touches. Some of them were the glistening sequined panels on chiffon dresses, drawn from a dress named ‘Concerto.’ from 1934.

Lanvin’s Flowers

After that came the historic touches necessary for Lanvin, which is a heritage-conscious brand. Glistening sequined panels on chiffon dresses were drawn from a 1934 dress named ‘Concerto.’

The best part of the show, however, started with the appearance of the first flower on the runway. It was in the form of an oversized bracelet. Then, a print, blossoming in yellow, was shown across a short-suit. 

A black and yellow blown-up flower print could be seen everywhere — an image executed in blurred focus. It gave a harder, urban edge to the spring theme. The florals could also be seen on an on-trend bikini top. They offered a color explosion from beneath a vanilla suit jacket. A pastel gray gown featured numerous blue flower appliqués that spilled over onto the model’s bare chest.

Naomi Campbell – A Timeless Top Model

Naomi Campbell at Paris Fashion Week A British model, actress, and businesswoman, Naomi Campbell has graced the runways and magazine covers since she was 15. Naomi Campbell has been among the best-recognized and in-demand models of the late 1980s, the 1990s, and the earlier 2000s.