ChocolateandZucchini blogger Clotilde Dusoulier attributes the inspiration for this recipe to Antoine Westermann, chef at the chic Drouant in the 2nd arrondissement. With both zucchini and cucumbers arriving en masse in home gardens, farmers markets and supermarkets alike, it's a perfect time to give it a try.

Choosing vegetable rather chicken broth makes it a vegetarian option.

SOUPE FROIDE DE COURGETTE ET CONCOMBRE AUX HERBES
Chilled Zucchini and Cucumber Soup with Herbs
(Serves 6)

1 large or 2 medium unpeeled cucumbers (about 10 ounces)
Fine sea salt
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
1 large or 2 small yellow onions (about 12 ounces), finely minced
1/3 cup dry white wine
4 cups chicken or vegetable stock
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 tablespoon fresh tarragon leaves, loosely packed (or 1 1/2 teaspoons dried tarragon)
Freshly ground black pepper
4 small zucchini (about 2 pounds), cut into thick slices
1/2 cup plus 2 tablespoons whipping cream
Handful fresh mint leaves
Handful fresh sorrel leaves (can substitute baby spinach or arugula)
Tabasco (or similar hot sauce), to taste
1/2 cup fresh goat cheese
For the croutons:
2 slices country-style bread (about 4 ounces), diced
1 tablespoon extra virgin olive oil

Quarter the cucumber lengthwise, carve out the seeds and thinly slice. Transfer to a colander, sprinkle with 1/2 teaspoon salt, toss to coat and set aside to drain.

Heat the tablespoon of olive oil in a large soup pot over medium heat. Add the garlic and onions and cook for 5 minutes, or until the onions start to sweat, stirring regularly to keep the onions from browning.

Pour in the wine, scrape the bottom of the pot with a wooden spoon, and cook until the wine is entirely evaporated. Add the stock, thyme, tarragon, 1/4 teaspoon pepper and 1/2 teaspoon salt. Cover and bring to a boil. Add the zucchini and simmer for 10 minutes, uncovered, or until the zucchini is just tender.

Remove from the heat and let cool for a few minutes. Shake the colander that holds the cucumber to remove as much moisture as possible. Add 1 cup cream and the cucumber to the pot and purée until smooth with an immersion blender. (You can also use a blender to purée the soup, working in batches until all is smooth.) Transfer purée to a bowl and let cool to room temperature — about 30 minutes. Cover and refrigerate until chilled, at least 1-1/2 hours.

Soup can be prepared to this point up to a day before serving.

When ready to serve the soup, finely chop the mint and sorrel. Stir the herbs into the soup, season with Tabasco sauce, taste and adjust the seasoning if necessary.

Prepare the croutons: Preheat the oven to the broiler setting. Combine the diced bread and the remaining tablespoon of olive oil in a medium bowl. Sprinkle with a little salt and pepper and toss to coat. Spread on a rimmed baking sheet and place under the broiler for a few minutes, until golden brown. Watch closely to prevent burning and stir the croutons regularly to ensure even browning. Set aside to cool.

To serve: In a small bowl, combine the goat cheese and the remaining 2 tablespoons cream. Sprinkle with a little salt and pepper and beat with a fork until smooth. Ladle the soup into serving bowls. Place a rounded tablespoon of goat cheese in the center of each plate, sprinkle croutons in a circle around it, and serve immediately.