Cold Zucchini and Corn Soup

  1. Heat 1 tablespoon of the oil in a soup pot.
  2. Add the onion and garlic and saute over medium-low heat until the onion is golden.
  3. Set aside half of the zucchini dice and half of the corn kernels.
  4. Add the remainder to the soup pot along with the broth, parsley, and cumin.
  5. Bring to a rapid simmer, then lower the heat.
  6. Cover and simmer gently until the zucchini is tender, about 10 minutes.
  7. With a slotted spoon, transfer the solid ingredients to a food processor or blender and puree, in batches if necessary, until smooth.
  8. Return to the soup pot, then allow to cool to room temperature.
  9. Heat the remaining tablespoon of oil in a skillet.
  10. Add the reserved zucchini and saute over medium heat until it is just beginning to brown lightly.
  11. Once the soup is cool, stir in the sauteed zucchini, reserved corn kernels, scallions, basil, sour cream, and lemon juice.
  12. If needed, adjust the consistency with enough water to give the soup a dense but not overly crowded consistency.
  13. Season with salt and pepper.
  14. Serve at room temperature or refrigerate for an hour or two until chilled.
  15. Per serving:
  16. Calories: 131
  17. Total fat: 6g
  18. Protein: 6g
  19. Fiber: 2g
  20. Carbohydrate: 17g
  21. Cholesterol: 0mg
  22. Sodium: 315mg

olive oil, onion, clove garlic, zucchini, corn kernels, vegetable broth, parsley, ground cumin, scallions, fresh basil, recipe vegan, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/cold-zucchini-and-corn-soup-378977 (may not work)

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