Chilled Zucchini and Parsley Soup

Name: Chilled Zucchini and Parsley Soup
Yield: Makes 6 cups (1.5 l); 6 first-course servings
Cuisine: Indian
Ingredients: Kosher salt, to taste; 4 medium zucchini, trimmed and cut across into ⅓-inch (.75-cm) slices, or 2 cups (500 ml) Zucchini Purée Soup Base; 4 cups (1 l) Basic Chicken Stock or commercial chicken broth; 1 medium bunch flat-leaf parsley, leaves only; Few drops of hot red pepper sauce; ½ cup (120 g) low-fat cottage cheese; Freshly ground black pepper, to taste

Preparation info

Makes 6 cups 1.5 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

If using the zucchini purée soup base, this low-calorie soup is ridiculously easy.

Ingredients

4 cups (1 l) Basic Chicken Stock or commercial chicken broth
4 medium

Asia
Europe
India
China
Italy
Genoa
Milan
Starter
Mediterranean
Tuscany
Soup
Gluten-free
Summer
Winter

Method

If using fresh zucchini, in a medium saucepan, bring the stock to a boil. Add the zucchini. Return to a boil. Lower the heat and simmer for 12 minutes, or until the zucchini is soft. Stir in the parsley just to wilt. Strain, reserving the liquid.

In a blender, working in batches of no larger than 2 cups<