Best 2 Chilled Zucchini Cumin Soup Recipes

In the realm of culinary delights, few dishes embody the essence of freshness and rejuvenation like chilled zucchini cumin soup. This culinary masterpiece captivates the senses with its vibrant green hue, tantalizing aroma, and symphony of flavors. As summer's golden rays bathe the land, zucchini, nature's emerald jewels, reach their zenith of perfection, beckoning us to embrace their versatile culinary charms. Combined with the warmth of cumin, a spice that has journeyed through time and cultures, this chilled soup promises a culinary expedition like no other. Let us embark on a culinary voyage to discover the secrets behind crafting the perfect chilled zucchini cumin soup, a dish that will transport you to a realm of culinary bliss.

Let's cook with our recipes!

CHILLED ZUCCHINI-CUMIN SOUP

Chilled Zucchini-Cumin Soup image

Categories Soup/Stew Blender Low Carb Low Fat Basil Zucchini Summer Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

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.
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.)
Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.

CHILLED ZUCCHINI SOUP WITH LEMON-CUMIN SHRIMP AND CILANTRO CREAM

Chilled Zucchini Soup with Lemon-Cumin Shrimp and Cilantro Cream image

Provided by Jeanne Thiel Kelley

Categories Soup/Stew Herb Vegetable Appetizer Low Cal High Fiber Mother's Day Dinner Lemon Seafood Shrimp Spice Zucchini Summer Potluck Sour Cream Cilantro Cumin Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 6 first-course or 4 main-course servings

Number Of Ingredients 17

Ingredients

Cilantro cream:
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1 small garlic clove, pressed
Shrimp:
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
Soup:
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

Steps:

For cilantro cream:
Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For shrimp:
Combine all ingredients in medium bowl. Cover and chill at least 4 hours or overnight. DO AHEAD: Can be made 1 day ahead. Keep chilled.
For soup:
Heat oil in heavy large pot over medium heat. Add onion; sauté 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.
Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Divide soup among bowls. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve.

Tips:

Select small to medium-sized zucchini for the best flavor and texture.
Use fresh, flavorful herbs like cilantro, mint, and parsley to enhance the soup's taste.
Don't overcook the zucchini; keep it slightly firm to retain its texture and nutrients.
For a creamier soup, blend it until smooth using an immersion blender or traditional blender.
Adjust the amount of cumin and cayenne pepper to your desired level of spiciness.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes before using.
Serve the soup chilled for a refreshing summer meal, or warm it up for a comforting fall or winter dish.

Conclusion:

This delicious chilled zucchini cumin soup is an excellent way to enjoy the flavors of summer zucchini. It's simple to prepare, versatile in serving options, and packed with nutrients. Whether you serve it chilled as a refreshing appetizer or warm as a comforting meal, this soup is sure to please. So next time you have an abundance of zucchini, give this recipe a try!