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
Cool to lukewarm
2
Add chopped cilantro
3
For cilantro cream: Whisk sour cream, cilantro, and garlic in small bowl to blend
4
Season with salt and pepper
5
DO AHEAD: Can be made 1 day ahead
6
Cover and chill
7
Whisk sour cream, cilantro, and garlic in small bowl to blend
8
Season with salt and pepper
9
DO AHEAD: Can be made 1 day ahead
10
Cover and chill
11
For shrimp: Combine all ingredients in medium bowl
12
Cover and chill at least 4 hours or overnight
13
DO AHEAD: Can be made 1 day ahead
14
Keep chilled
15
Combine all ingredients in medium bowl
16
Cover and chill at least 4 hours or overnight
17
DO AHEAD: Can be made 1 day ahead
18
Keep chilled
19
For soup: Heat oil in heavy large pot over medium heat
20
Add onion; sauté until tender, about 8 minutes
21
Add garlic; stir 1 minute
22
Add zucchini; stir to coat
23
Stir in broth; bring to boil
24
Cover, reduce heat to mediumlow, and simmer until zucchini is tender, about 10 minutes
25
Working in batches, puree soup in blender until smooth
26
Transfer soup to large bowl
27
Season to taste with salt and pepper
28
Cover and chill until cold, about 4 hours
29
DO AHEAD: Can be made 1 day ahead
30
Keep chilled
31
Divide soup among bowls
32
Top each with shrimp, dividing equally
33
Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve
34
Heat oil in heavy large pot over medium heat
35
Add onion; sauté until tender, about 8 minutes
36
Add garlic; stir 1 minute
37
Add zucchini; stir to coat
38
Stir in broth; bring to boil
39
Cover, reduce heat to mediumlow, and simmer until zucchini is tender, about 10 minutes
40
Cool to lukewarm
41
Add chopped cilantro
42
Working in batches, puree soup in blender until smooth
43
Transfer soup to large bowl
44
Season to taste with salt and pepper
45
Cover and chill until cold, about 4 hours
46
DO AHEAD: Can be made 1 day ahead
47
Keep chilled
48
Divide soup among bowls
49
Top each with shrimp, dividing equally
50
Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve