Thursday, August 25, 2011

Chilled Curried Zucchini Soup

This is an adaptation of a recipe from The Soup Bible.  This chilled soup is another way to savor zucchini before you give away the excess to neighbors...if they don't duck into their garage when they see you carrying one more in their direction. Honestly, when you taste how good this soup is, you will want to keep the zucchini all to yourself.

1 Tablespoon coconut oil
1 medium onion, finely chopped                               
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound zucchini, roughly chopped                      
2 cups low-sodium chicken stock
1/2 cup low-fat buttermilk
sprigs of fresh cilantro for garnish

Heat oil in a large saucepan, add onion, garlic, ginger, curry powder, coriander and cumin and cook over gentle heat for 3-4 minutes. Add zucchini and cook for 5 minutes, covered, until zucchini begins to soften.  Pour in stock and simmer for another 10 minutes or so, until zucchini are cooked.  Remove from heat and cool a little.

Blend contents of pan until smooth.  Chill.  When cold, stir in buttermilk.  Keep cool until ready to serve.  Ladle into bowls and garnish with cilantro sprigs. 


Tom discovered more summer squash!

Servings per recipe: 6
Serving Size: 1 cup  (approx)                       
Calories: 55
Total Fat: 3 g
Cholesterol: 1 mg
Sodium: 48 mg
Total Carbs: 7 g
Dietary Fiber: 2 g
Protein: 2 g

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