Chilled Zucchini Soup With Lemon-Cumin Shrimp And Cilantro Cream
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Sour Cream1 small
Garlic (clove, pressed)2 tbsps
Lemon Juice (fresh)2 tbsps
Extra-Virgin Olive Oil1 tsp
Cumin Seed1 tbsp
Olive OilDirections:
1
For cilantro cream: Whisk sour cream, cilantro, and garlic in small bowl to blend
2
Season with salt and pepper
3
DO AHEAD: Can be made 1 day ahead
4
Cover and chill
5
Whisk sour cream, cilantro, and garlic in small bowl to blend
6
Season with salt and pepper
7
DO AHEAD: Can be made 1 day ahead
8
Cover and chill
9
For shrimp: Combine all ingredients in medium bowl
10
Cover and chill at least 4 hours or overnight
11
DO AHEAD: Can be made 1 day ahead
12
Keep chilled
13
Combine all ingredients in medium bowl
14
Cover and chill at least 4 hours or overnight
15
DO AHEAD: Can be made 1 day ahead
16
Keep chilled
17
For soup: Heat oil in heavy large pot over medium heat
18
Add onion; sauté until tender, about 8 minutes
19
Add garlic; stir 1 minute
20
Add zucchini; stir to coat
21
Stir in broth; bring to boil
22
Cover, reduce heat to mediumlow, and simmer until zucchini is tender, about 10 minutes
23
Working in batches, puree soup in blender until smooth
24
Transfer soup to large bowl
25
Season to taste with salt and pepper
26
Cover and chill until cold, about 4 hours
27
DO AHEAD: Can be made 1 day ahead
28
Keep chilled
29
Divide soup among bowls
30
Top each with shrimp, dividing equally
31
Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve
32
Heat oil in heavy large pot over medium heat
33
Add onion; sauté until tender, about 8 minutes
34
Add garlic; stir 1 minute
35
Add zucchini; stir to coat
36
Stir in broth; bring to boil
37
Cover, reduce heat to mediumlow, and simmer until zucchini is tender, about 10 minutes
38
Cool to lukewarm
39
Add chopped cilantro
40
Working in batches, puree soup in blender until smooth
41
Transfer soup to large bowl
42
Season to taste with salt and pepper
43
Cover and chill until cold, about 4 hours
44
DO AHEAD: Can be made 1 day ahead
45
Keep chilled
46
Divide soup among bowls
47
Top each with shrimp, dividing equally
48
Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve
49
Cool to lukewarm
50
Add chopped cilantro