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.
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
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.
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.
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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