Chilled Zucchini-Cumin Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon olive oil |
1 large onion, chopped |
1 1/2 teaspoons ground cumin |
1 1/2 pounds zucchini, trimmed, cut into 3/4-inch pieces |
2 14 1/2-ounce cans low-salt chicken broth |
2/3 cup chopped fresh basil |
4 tablespoons plain nonfat yogurt |
sliced fresh basil |
Directions:
1. 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.
2. 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.)
3. Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.
4. Per Serving: calories, 89; total fat, 3g; saturated fat, 0.5g; cholesterol, 1mg. Nutritional analysis provided by Bon Appétit
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