CHILLED ZUCCHINI SOUP W/ LEMON- CUMIN SHRIMP & CILANTRO CREAM
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CILANTRO CREAM:
½ cup reduced-fat sour cream
2 Tbs chopped fresh cilantro
1 small garlic clove, minced
SHRIMP:
1 lb peeled & cooked medium shrimp (keep tail attached)
2 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
1 tsp cumin seeds
1 tsp finely grated lemon zest
SOUP:
1 Tbs extra-virgin olive oil
1 medium onion, sliced (about 2 cups)
2 medium garlic cloves, minced
6 medium zucchini (about 1 3/4 lbs), cut into 1/4-inch-thick slices
4 cups reduced-sodium chicken broth
2 Tbs chopped fresh cilantro, plus extra sprigs for garnish
1. Prepare Cilantro Cream: In a small bowl, whisk sour cream, cilantro, and garlic to blend. Season with salt and pepper. (can be made 1 day ahead; cover and chill)
2. Prepare Shrimp: Combine all ingredients ina medium bowl; cover and chill for at least 4 hours- or overnight (can be made 1 day ahead; keep chilled)
3. Prepare Soup: Heat oil in large, heavy 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 a boil. Cover, reduce heat to medium-low, 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 a large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. (can be made 1 day ahead; keep chilled)
5. Divide soup among bowls- 6 for a starter and 4 for main dish. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnishing with cilantro sprigs. Serve immediately.
Servings: 6
Nutrition Facts
Amount Per Serving (divided into 6 servings)
Calories 224
Calories From Fat (43%) 96
Total Fat 10.82g
Saturated Fat 2.61g
Cholesterol 121.94mg
Sodium 406.15mg
Potassium 890.90mg
Carbohydrates 12.67g
Dietary Fiber 3.31g
Sugar 4.47g
Net Carbohydrates 9.37g
Protein 20.49g
WW Points: 6
Recipe Source: Adapted from Bon Appetit
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