Chilled Zucchini-Cilantro Soup
Sopa Fria de Calabacitas y CilantroFuerte restaurant in Tlaquepaque reflects nueva cocina in its varied menu. Instead of blending the zucchini with rich cream, I substitute chicken broth to lighten the soup.
Ingrediënten
Makes 4 servings
- 2 teaspoons olive oil
- 1 medium white onion chopped
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 1½ pounds small zucchini thinly sliced
- 2 141⁄2-ounce cans fat-free reduced-sodium chicken broth
- ¼ cup lightly packed fresh cilantro
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- Mexican crema sour cream, or yogurt
Instructies
- In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until translucent, about 4 minutes.
- Stir in the cumin and oregano.
- Cook 30 seconds.
- Add the zucchini and broth.
- Bring to a boil, and cook until the zucchini is very tender, about 20 minutes.
- Cool for about 10 minutes.
- Stir in the cilantro.
- Transfer the soup to a blender or food processor and purée, in batches if necessary, until smooth.
- Transfer to a bowl.
- Season with salt and pepper.
- Cover and refrigerate until cold, about 3 hours.
- Soup can be made 1 day ahead.
- To serve, ladle soup into bowls.
- Garnish with a swirl of crema, sour cream, or yogurt.
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