Chilled Zucchini-Cumin Soup

• 1 teaspoon olive oil
• 1 large onion, chopped
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds zucchini, trimmed, cut into 3/4-inch pieces
• 2 14 1/2-ounce cans low-salt chicken broth
• 2/3 cup chopped fresh basil
• 4 tablespoons plain nonfat yogurt
• Sliced fresh basil

1. Heat oil in heavy medium saucepan over medium heat.
2. Add onion; saute until tender, about 5 minutes.
3. Add cumin; stir until aromatic, about 30 seconds.
4. Mix in zucchini.
5. Add broth; bring soup to boil.
6. Reduce heat; simmer until zucchini is very tender, about 30 minutes.
7. Cool slightly.
8. Mix 1/3 cup chopped basil into soup.
9. Working in batches, puree soup in blender until smooth.
10. Transfer to bowl.
11. Season with salt and pepper.
12. Cover; chill until cold, about 3 hours.
13. (Can be made 1 day ahead.
14. Keep refrigerated.)
15. Ladle soup into bowls.
16. Top each with 1 tablespoon yogurt and sliced basil.

olive oil, onion, ground cumin, zucchini, lowsalt, fresh basil, nonfat yogurt, fresh basil

Taken from www.epicurious.com/recipes/food/views/chilled-zucchini-cumin-soup-4329 (may not work)