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Monday, July 22, 2013

Chilled Cream of Zucchini Soup with Fresh Basil



This 'chilled cream of zucchini and basil soup' recipe was handed down to me by a former culinary colleague. I came across it as I was going through my vast recipe collection, and thought it a perfect dish to pass along - especially since it combines yogurt, zucchini, and fresh basil.

It’s a refreshing way to keep cool, and well-nourished during the hot summer months. 

Chilled Cream of Zucchini Soup with Fresh Basil
Serves 4

Ingredients:
1 Tbsp. olive oil
¼ cup sweet onion, chopped
¼ tsp. salt
3 medium zucchini, washed, ends trimmed, and sliced into ¼-inch circles
2 cups chicken (or vegetable) broth
1/3 cup fresh basil leaves
1/3 cup light cream
½ cup plain, low fat yogurt
Dash white pepper
Garnish: Basil sprigs 

Directions:
1. Heat oil in a 4-quart saucepan over medium heat. Add onion and salt; sauté, stirring occasionally, until onions are transparent.
2. Add zucchini and broth; bring to a boil over high heat. Reduce heat to low and simmer the mixture, uncovered, for 20 minutes. Add the basil leaves.
3. Puree the soup in a blender.

4. Place pureed soup in a large bowl. Stir in the cream, yogurt and white pepper.
5. Cover and refrigerate until ready to serve.
6. Serve in chilled bowls, and garnish with basil sprigs.

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