Cold Curried Zucchini Soup
A delicious summer recipe with a curry kick. Refreshing when served cold. I top the soup with a sprig of fresh mint before serving
Sheila May (via Hay Day)
half stick of butter
medium sweet onion
washed, trimmed but not peeled, and chopped
hot curry powder
chopped fresh thyme
well-flavored chicken broth
best-quality plain yogurt
light cream or half-and-half
Salt and freshly ground pepper to taste
Spring of mint as garnish
Melt butter in a large heavy saucepan. Stir in onion. Sautee over low heat until just transparent.
Stir in zucchini. Sprinkle with curry, cumin and thyme and cook 1 minute while stirring.
Stir in chicken brother and simmer until zucchini is tender still bright green.
Puree. Chill completely (minimum 6 hours or preferably overnight).
Stir in yogurt and cream.
Season well with salt and pepper and garnish with a sprig of mint (optional).
Cold Curried Zucchini Soup https://gourmetliving.org/cold-curried-zucchini-soup-recipe/