Chilled Zucchini Soup With Lemon Cumin Shrimp And Cilantro Cream Recipes
CHILLED ZUCCHINI SOUP
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
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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- Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Combine all ingredients in medium bowl. Cover and chill at least 4 hours or overnight. DO AHEAD Can be made 1 day ahead. Keep chilled.
- Heat oil in heavy large pot over medium heat. Add onion; sauté until tender, about 8 minutes. Add garlic; stir 1 minute. Add zucchini; stir to coat. Stir in broth; bring to boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add chopped cilantro. Working in batches, puree soup in blender until smooth.
- Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
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