Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 1
Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add cumin; stir until aromatic, about 30 seconds. Mix in zucchini. Add broth; bring soup to boil. Reduce heat; simmer until zucchini is very tender, about 30 minutes. Cool slightly.
Step 2
Mix 1/3 cup chopped basil into soup. Working in batches, puree soup in blender until smooth. Transfer to bowl. Season with salt and pepper. Cover; chill until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Step 3
Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.
Nutrition Per Serving
Per Serving: calories
89; total fat
3g; saturated fat
0.5g; cholesterol
1mg.
#### Nutritional analysis provided by Bon Appétit
