Friday, August 19, 2011


Another great way to use my zucchini. The cumin really gives this delicate soup an Indian like flavor. I served this with warmed Masala Tandoori Naan from Trader Joe's. Makes sure to be generous with the salt, but taste it first.

                                                          CHILLED ZUCCHINI-CUMIN SOUP

1 tsp. olive oil
1 large onion, chopped
1 ½ tsps. ground cumin
1 ½ lbs. zucchini, trimmed, cut into 3/4 –in. pieces
2  14½ -oz. cans chicken broth
1/3 cup chopped fresh basil
4 TBSP. plain tart yogurt or sour cream
2 tsp. salt or more to taste
1/2 tsp. ground black pepper or more to taste

Sliced fresh basil

Heat oil in a heavy medium saucepan over medium heat. Add onion; sauté until tender; about 5 minutes. Add cumin; stir until aromatic, about 30 seconds. Mix in zucchini. Add broth; bring soup to a boil. Reduce heat; simmer until zucchini is very tender, about 30 minutes. Cool slightly.

Mix 1/3 cup chopped basil into soup. Working in batches, puree soup in blender until smooth. Transfer to a bowl. Season with salt and pepper. Cover; chill until cold, about 3 hours.

Ladle soup into bowls. Top each with 1 TBSP. yogurt or sour cream and sliced basil.

Makes 4 servings.

Recipe adapted from Bon Appetit

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