Chilled Cream of Zucchini Soup with Fresh Basil

12 years ago

This ‘chilled cream of zucchini and basil soup’ recipe was handed down to me by a
former culinary colleague. I came across it as I was going through my vast
recipe collection, and thought it a perfect dish to pass along – especially
since it combines yogurt, zucchini, and fresh basil.

It’s a refreshing way to keep cool, and well-nourished
during the hot summer months.

Chilled
Cream of Zucchini Soup with Fresh Basil

Serves 4

Ingredients:

1 Tbsp. olive oil

¼ cup sweet onion, chopped

¼ tsp. salt

3 medium zucchini, washed, ends trimmed, and sliced into ¼-inch
circles

2 cups chicken (or vegetable) broth

1/3 cup fresh basil leaves

1/3 cup light cream

½ cup plain, low fat yogurt

Dash white pepper

Garnish: Basil sprigs

Directions:

1. Heat oil in a 4-quart saucepan over medium heat. Add
onion and salt; sauté, stirring occasionally, until onions are transparent.

2. Add zucchini and broth; bring to a boil over high
heat. Reduce heat to low and simmer the mixture, uncovered, for 20 minutes. Add the basil leaves.

3. Puree the soup in a blender.

4. Place pureed soup in a large bowl. Stir in the cream,
yogurt and white pepper.

5. Cover and refrigerate until ready to serve.

6. Serve in chilled bowls, and garnish with basil sprigs.