Chilled Zucchini Cilantro Soup Recipes

CHILLED ZUCCHINI SOUP

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
• Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
• Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
• Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.

CARIBBEAN ZUCCHINI SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onions and a pinch each of salt and pepper. Cook until the onions start to color, stirring occasionally, about 3 minutes. If the pot is dry, add a bit more oil. Add the zucchini and bay leaf and season with salt; cook, stirring until coated, about 2 minutes. Add the garlic, ginger, nutmeg and 1 teaspoon of the curry powder; cook, stirring, for 30 seconds. Add the vegetable broth and coconut milk. Cover and bring to a boil.
• Reduce the heat and simmer for 15 minutes. Remove from the heat, then remove and discard the bay leaf. Stir in the remaining 1/2 teaspoon curry powder, if needed. (If serving chilled, let cool to room temperature.) Working in 2 batches, transfer the soup to a blender; pulse, then blend on low speed, gradually increasing the speed to high, until smooth. Add salt and pepper to taste. (For the cold version, refrigerate until completely chilled, at least 2 hours.)
• When ready to serve, divide the zucchini noodles between each bowl, then stir the lime juice and cilantro into the soup and pour over the zucchini noodles in each bowl. Garnish with cilantro sprigs. Serve with lime wedges and Sriracha.

ZUCCHINI CILANTRO SOUP

Steps:

• In a large saucepan cook the onion in the oil over moderately low heat, stirring until it is softened, add the zucchini and salt and pepper to taste, and cook the mixture, covered, stirring occasionally, for 4 minutes. Add the broth and 1 1/4 cups water and simmer the mixture, covered, for 10 minutes, or until the zucchini is tender. Remove the pan from the heat, stir in the coriander, and let the mixture cool. In a blender or food processor purée the mixture in batches, transferring the soup as it is puréed to a bowl. Stir in the lemon juice, season the soup with salt and pepper, and serve it at room temperature or chilled.

ZUCCHINI, POTATO, AND CILANTRO SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
• Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

CHILLED AVOCADO-CILANTRO SOUP

Steps:

• In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth.
• Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree.
• Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.

EASY CHILLED ZUCCHINI SOUP

Steps:

• Heat oil in a pot over medium-high heat. Cook onion in oil for 4 to 5 minutes. Add garlic and curry powder. Add zucchini, water, broth, and potato. Season with salt. Reduce heat and let simmer until tender, about 25 minutes.
• Puree mixture using an immersion blender until smooth. Let cool to room temperature or chill until cold, about 30 minutes. Serve with almonds.

CHILLED ZUCCHINI SOUP WITH LEMON-CUMIN SHRIMP AND CILANTRO CREAM

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.

CHILLED ZUCCHINI-CILANTRO SOUP

Steps:

• 1. In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until translucent, about 4 minutes. Stir in the cumin and oregano. Cook 30 seconds. Add the zucchini and broth. Bring to a boil, and cook until the zucchini is very tender, about 20 minutes. Cool for about 10 minutes. Stir in the cilantro. 2. Transfer the soup to a blender or food processor and purée, in batches if necessary, until smooth. Transfer to a bowl. Season with salt and pepper. Cover and refrigerate until cold, about 3 hours. Soup can be made 1 day ahead. To serve, ladle soup into bowls. Garnish with a swirl of crema, sour cream, or yogurt.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHILLED ZUCCHINI-CILANTRO SOUP

Steps:

• 1. In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until translucent, about 4 minutes. Stir in the cumin and oregano. Cook 30 seconds. Add the zucchini and broth. Bring to a boil, and cook until the zucchini is very tender, about 20 minutes. Cool for about 10 minutes. Stir in the cilantro. 2. Transfer the soup to a blender or food processor and purée, in batches if necessary, until smooth. Transfer to a bowl. Season with salt and pepper. Cover and refrigerate until cold, about 3 hours. Soup can be made 1 day ahead. To serve, ladle soup into bowls. Garnish with a swirl of crema, sour cream, or yogurt.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.