ORNISH: Chilled Zucchini Soup With Salsa

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* Exported from MasterCook *

 

Chilled Zucchini Soup With Salsa

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 162

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

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***ZUCCHINI SOUP***

1/2 cup diced onion

3 cups vegetable broth

3 pounds zucchini -- in 1/2-inch dice

1 cup sliced green onions

2 cups nonfat plain yogurt

1/2 cup chopped fresh basil

Salt and Pepper

***SALSA***

1 cup diced peeled tomato

1/3 cup diced and seeded and peeled cucumber

1/2 cup fresh corn kernels

2 tablespoons minced red onion

2 tablespoons minced jalapeno chile

2 tablespoons cider vinegar

2 teaspoons chopped cilantro

 

Serves 8

 

Adapted from a recipe that appeared in Bon Appetit magazine, this

refreshing soup hits the spot on a hot dry day. You can make it a day

ahead, but the salsa is best if it is made no more than a few hours before

serving.

 

Make zucchinin soup: In a large skillet or saucepan, combine onion and

1/2 cup vegetable broth. Bring to a simmer, covered, over moderate heat

and simmer until onion is softened, about 5 minutes. Add zucchini and

remaining 2 1/2 cups vegetable broth. Bring to a boil, cover, adjust heat

to maintain a simmer and cook until zucchini is tender, 10-12

minutes. Remove from heat and stir in green onions.

 

Puree zucchini mixture, yogurt and basil in a blender or food processor

until smooth, in batches if necessary. Transfer to a serving bowl and

refrigerate until cold, or up to 24 hours. Just before serving, season to

taste with salt and pepper.

 

Make salsa: In a small bowl, stir together tomato, cucumber, corn, onion,

jalapeno, and vinegar. Refrigerate until chilled. Just before serving,

drain off any accumulated juices and stir in cilantro. Put 1 cup of soup

in each bowl and top with 3 tablespoons salsa.

 

Tip: You'll want to make this chopped vegetable salsa again for use in

other dishes. Serve it on black bean soup; in warm corn tortillas spread

with nonfat refried beans; or over chopped romaine for a summer salad.

 

Serving Size: 1 cup soup, 3 tablespoons salsa. Calories: 52 Fat: 0.2 g

Cholesterol: 1.0 mg Carbohydrate: 8.8 g Protein: 4.2 g Sodium: 99.0 mg

(with no added salt)

 

 

 

 

 

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