Elegant and easy this chilled
zucchini soup is an ideal hot-weather first course or light lunch.
Rich and velvety this soup can be served in tumblers, mugs or
traditional soup bowls with crusty bread sticks and a colorful
salad.
Creamy
Zucchini Soup
- 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,
finely chopped for garnish (leaf only, no stems)
- Place all ingredients
in a blender or food processor; blend until smooth. Refrigerate
and serve chilled, garnished with chopped parsley.
Makes 4 servings.
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