Chilled Zucchini Soup With Lemon Cumin Shrimp And Cilantro Cream Recipes

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CHILLED ZUCCHINI SOUP



Chilled Zucchini Soup image

Categories     Soup/Stew     Vegetable     Appetizer     Quick & Easy     Zucchini     Summer     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

1/4 lb shallots, thinly sliced crosswise (1 cup)
2 tablespoons extra-virgin olive oil
1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
2 (2- by 1 1/2-inch) strips fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 3/4 cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill
1/2 cup well-shaken buttermilk or plain yogurt
Garnish: thinly sliced or torn zucchini blossoms

Steps:

  • Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
  • Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
  • Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
  • Stir in buttermilk and season with salt.

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