Chilled Zucchini Soup

6 shallots, peeled and chopped
2 tablespoons extra virgin olive oil
3 medium zucchini, rinsed and chopped (about 6 cups)
3 tablespoons curry powder
½ teaspoon ground cumin
¼ teaspoon turmeric
1 ½ teaspoons kosher salt
½ teaspoon black pepper
3 cups chicken stock
Dash of cayenne pepper
Crème Fraiche (or sour cream), for serving (not included in calories)

In a large skillet, heat the olive oil, add the shallots and sauté until they are translucent. Add the zucchini and continue to cook until the zucchini is softened. Stir in the curry powder, cumin, turmeric, salt and pepper and cook, stirring until the spices are fragrant and well combined with the vegetables—about 3 minutes. Add the chicken stock and heat through. In batches, puree the soup.


Transfer to a bowl, cover and refrigerate until well chilled. Serve in bowls with a dollop of crème fraiche.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ACHTUNGFRAU.