Chilled Zucchini Soup With Lemon-Cumin Shrimp And Cilantro Cream

• 1/2 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1 small garlic clove, pressed
• 1 pound peeled cooked medium shrimp
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon finely grated lemon peel
• 1 tablespoon olive oil
• 1 medium onion, sliced (about 2 cups)
• 2 garlic cloves, sliced
• 6 medium zucchini (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
• 4 cups low-salt chicken broth
• 2 tablespoons chopped fresh cilantro plus sprigs for garnish

1. Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. DO AHEAD:
2. Combine all ingredients in medium bowl. Cover and chill at least 4 hours or overnight. DO AHEAD:
3. Heat oil in heavy large pot over medium heat. Add onion; saute 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 mediumlow, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add chopped cilantro. Working in batches, puree soup in blender until smooth.
4. Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. DO AHEAD:
5. Divide soup among bowls. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve.

sour cream, fresh cilantro, garlic, shrimp, lemon juice, extravirgin olive oil, cumin seeds, lemon peel, olive oil, onion, garlic, zucchini, lowsalt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chilled-zucchini-soup-with-lemon-cumin-shrimp-and-cilantro-cream-354300 (may not work)