Chilled Zucchini Yogurt Soup
1-1/2 pounds zucchini, cubed
1 large onion, coarsely chopped
1 medium garlic clove, finely chopped
1 cup unflavored yogurt
1 tablespoon finely chopped fresh dill
2 cups chicken broth
3 tablespoons butter
Salt and ground black pepper to taste
Melt the butter over moderate heat in a pot.
Add the onion and sauté
until golden, stirring frequently.
Add the zucchini and cook 5 minutes, stirring occasionally.
Add the chicken broth, garlic, and salt and pepper. Cover and simmer 10 minutes or until the zucchini is tender.
Puree the mixture using a blender or food processor or by forcing through a fine sieve. Cool to room temperature.
Stir in the yogurt until well blended. Taste and adjust the seasoning if necessary.
Cover and chill in individual soup
bowls. Garnish with the dill. Serve.
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