Chilled Zucchini Soup With Salsa Recipe

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Ingredients:

Serving

1/2 cup onion, diced
3 cups vegetable broth, homemade , dark roasted
2 lbs zucchini, 1/2 inch diced
1 cup sliced green onion (optional)
2 cups nonfat plain yogurt
1/2 cup fresh basil, chopped
salt
pepper
1 cup tomato, diced, seeded
1/3 cup cucumber, diced, seeded, peeled
1/3 cup corn , fresh from the cob
2 tbsp minced red onions
2 tbsp jalapenos , chilie minced
2 tbsp cider vinegar , braggs
2 tsp parsley, chopped

Directions:

Note for those who can tolerate Cilantro, use that in place of parsley.
Make the soup: In large saucepan combine the first two ingredient. Note you want a rich dark roasted vegetable broth in this case. The addition of this will make it brownish or beigish. A lighter broth may be used but will not give the flavor the darker roasted will. Bear Creek Vegetable broth mix would be a good subsitute for not having your own. If using that skip the salt completely. You may also up the amount of onion to taste.
Bring the onion and broth to a simmer while covered for about five minutes or until the onion is softened.
Add the zucchini and remaining broth. Cook until zucchini is tender about 10 to 12 minutes. Remove from heat and stir in the green onion.
Puree this along with the yogurt and basil in a blender or food processor until smooth. You may have to work in batches.
Transfer to serving bowl and chill up to 24 hours. The soup should get thicker as it chills. Before serving season with the salt and pepper to taste.
Salsa:.
In small bowl, stir the tomato, cuke, corn, onion, jalapeno and vinegar. Refrigerate until chilled. Just before serving drain off the juices and stir in the parsley.
1 cup of soup per bowl and top with 3 tbsp salsa.
Notes: you may peel the tomatoes. Another option rather than topping is to mix the salsa into the soup just before serving. Dried Jalapeno peppers may be used instead of the fresh but be aware it is hotter that way. For less heat seed the pepper. The soup for some reason carries the heat well, perhaps because there is no fat to cut it. The cider vinegar used is Braggs. Will it make a difference? I think so however you might not so try it with another cider vinegar if you desire.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	138.11 Kcal (578 kJ)
Calories from fat	17.34 Kcal
		% Daily Value*
Total Fat	1.93g	3%
Cholesterol	3.88mg	1%
Sodium	504.07mg	21%
Potassium	862.13mg	18%
Total Carbs	19.83g	7%
Sugars	5.43g	22%
Dietary Fiber	3g	12%
Protein	11.88g	24%
Vitamin C	48mg	80%
Iron	2.3mg	13%
Calcium	115.6mg	12%

Amount Per 100 g
Calories	42.68 Kcal (179 kJ)
Calories from fat	5.36 Kcal
		% Daily Value*
Total Fat	0.6g	3%
Cholesterol	1.2mg	1%
Sodium	155.79mg	21%
Potassium	266.45mg	18%
Total Carbs	6.13g	7%
Sugars	1.68g	22%
Dietary Fiber	0.93g	12%
Protein	3.67g	24%
Vitamin C	14.8mg	80%
Iron	0.7mg	13%
Calcium	35.7mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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