chilled zucchini soup with lemon- cumin shrimp & cilantro cream

chilled zucchini soup w/ lemon- cumin shrimp & cilantro cream

Yield: 6 servings

Prep Time: 35 min + chilling time

Cook Time: 20 min

Ingredients:

CILANTRO CREAM:
1/2 cup reduced-fat sour cream
2 Tablespoons chopped fresh cilantro
1 small garlic clove, minced

SHRIMP:
1 pound peeled & cooked medium shrimp (keep tail attached)
2 Tablespoons fresh lemon juice
2 Tablespoons extra-virgin olive oil
1 teaspoon cumin seeds
1 teaspoon finely grated lemon zest

SOUP:
1 Tablespoon extra-virgin olive oil
1 medium onion, sliced (about 2 cups)
2 medium garlic cloves, minced
6 medium zucchini (about 1 3/4 pounds), cut into 1/4-inch-thick slices
4 cups reduced-sodium, fat-free chicken broth
2 Tablespoons chopped fresh cilantro, plus extra sprigs for garnish

Directions:

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 in a 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.

Tips:

*If preparing this recipe as GLUTEN FREE, just be sure to use a brand of chicken broth that is designated as GF.

Nutritional Information per serving:
Serving size: 1/6th of the recipe
Calories per serving: 224
Fat per serving: 11g
Saturated Fat per serving: 2.61g
Sugar per serving: 4.47g
Fiber per serving: 3.31g
Protein per serving: 20.5g
Cholesterol per serving: 121.94mg
Carbohydrates per serving: 12.67g