This is another recipe gleaned from the wonderful publication published by the Madison Area Community Supported Agriculture Coalition, titled “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” -Third edition, Jones Books, 2004. It was inspired by a recipe from Deborah Madison’s Vegetarian Cooking for Everyone. It’s a refreshing, cooling chilled soup for a hot summer evening.
1 quart buttermilk
1 large or 2 medium kohlrabi, peeled and diced
1 can (15 ounces) chick-peas, rinsed and drained
3 tablespoons chopped fresh parsley
3 tablespoons extra-virgin olive oil
2 teaspoons minced garlic, mashed to a paste
1 teaspoon curry powder
1/2 teaspoon each ground cumin, coriander, and ginger
Dash of cayenne pepper (or more to taste)
Salt to taste
Grated zest and juice of 1 lemon
Thin slices of lemon
1. Mix all ingredients except lemon slices in glass bowl; cover and chill well.
2. Ladle into bowls. Serve each bowl garnished with a lemon slice.