Creamy Zucchini Soup
Elegant and easy this chilled zucchini soup is an ideal hot-weather first course or light lunch.
2 pounds zucchini, peeled, chopped and steamed until tender
1 cup sour cream
1 teaspoon cumin seeds, toasted and ground
1/2 teaspoon salt
Fresh flat-leaf parsley, chopped for garnish
- Place all ingredients, except the parsley, in a blender or food processor; blend until smooth. Refrigerate and serve chilled, garnished with chopped parsley.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.