Directions:
- Heat oil in 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 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 bowl. Season with salt and pepper. Cover; chill until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.
- Per Serving: calories, 89; total fat, 3g; saturated fat, 0.5g; cholesterol, 1mg. Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.67 Kcal (434 kJ) | ||
| Calories from fat | 35.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 6% | |
|---|---|---|---|
| Cholesterol | 3.35mg | 1% | |
| Sodium | 517.27mg | 22% | |
| Potassium | 882.14mg | 19% | |
| Total Carbs | 9.54g | 3% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 8.96g | 18% | |
| Vitamin C | 61.2mg | 102% | |
| Iron | 2.3mg | 13% | |
| Calcium | 75.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 23.9 Kcal (100 kJ) | ||
| Calories from fat | 8.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 6% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 1% | |
| Sodium | 119.23mg | 22% | |
| Potassium | 203.34mg | 19% | |
| Total Carbs | 2.2g | 3% | |
| Sugars | 0.45g | 8% | |
| Dietary Fiber | 0.6g | 10% | |
| Protein | 2.06g | 18% | |
| Vitamin C | 14.1mg | 102% | |
| Iron | 0.5mg | 13% | |
| Calcium | 17.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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