Well, this is the end of the A to Z Challenge. I hope everyone has enjoyed it.
I couldn’t believe it when I found out some time last year that Zebra meat was now being sold in stores, at least in South Africa. However, I suppose most any animal can be eaten and it seems similar to a horse. I have just discovered that there are several species of zebra, and I thought they were all the same. The stripes are as different as fingerprints, but each of the three species has similar markings. This is a lovely picture taken by the National Geographic photographers. They say that people are not quite sure why they have stripes but believe it might have something to do with camouflage. A predator would have difficulty focusing on one animal because their appearance is visually broken up, especially if they are running. Family units (especially Plains Zebras, the most numerous) tend to stick together although they might join up with a herd, safety in numbers after all. Lets face it, I get dizzy just looking at this photo.
I was going to use this recipe last month and then I woke up and thought it’s a Z for goodness sake, save it. So here it is from Cooking.com. I have never thought of making soup with zucchinis for some reason, this sounds pretty good and I enjoy cold soups in the summer. Vichysoisse being the classic of course.
Herbed Zucchini SoupSource: © EatingWell Magazine
4 servings, 1 1/4 cups each
This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.
Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat.
3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon or dill or 1 teaspoon dried
3/4 cup shredded reduced-fat Cheddar cheese (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Tip: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
Have a great day