Chilled & Tangy Green Ginger Soup Recipe (with Video)

Preparation of Ingredients
1. Heat olive oil on stovetop in a large dutch oven over medium-high heat until lightly smoking.
2. Add shallots, stirring frequently for 1 minute until aromatic.
3. Add fennel and apples, stir to combine.
4. Add green onions, zucchini, cucumber and ginger, stir to combine.
5. Season with a healthy pinch of salt and add vegetable broth.
6. As you deglaze, scrape away any bits stuck to the bottom of the dutch oven.
7. Bring to a boil.
Cooking Process
1. Cover Dutch oven and reduce heat to a gentle simmer.
2. Cook for 30-45 minutes or until everything is tender enough for a fork to pierce through it without effort.
3. Blend the contents together using an immersion blender or something comparable.
Final Steps
1. Return the mixture to the stove top and bring to a simmer over medium heat.
2. Stir in MSG (if using) and umeboshi paste.
3. Season to taste with salt.
4. Transfer soup to a refrigerator and chill until cold.
Serving Instructions
1. Serve in a bowl with shiso, fennel greens and the white parts of your green onions.
2. Drizzle with olive oil and finish with some more salt and cracked pepper.