Chilled Zucchini-Cumin Soup Recipe

Makes 4 servings.

INGREDIENTS

1 teaspoon olive oil

1 large onion, chopped

1 1/2 teaspoons ground cumin

1 1/2 pounds zucchini, trimmed, cut into 3/4-inch pieces

2 14 1/2-ounce cans low-salt chicken broth
2/3 cup chopped fresh basil
4 tablespoons plain nonfat yogurt

sliced fresh basil

DIRECTIONS

Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add cumin; stir until aromatic, about 30 seconds. Mix in zucchini. Add broth; bring soup to boil. Reduce heat; simmer until zucchini is very tender, about 30 minutes. Cool slightly.

Mix 1/3 cup chopped basil into soup. Working in batches, puree soup in blender until smooth. Transfer to bowl. Season with salt and pepper. Cover; chill until cold, about3 hours. (Can be made 1 day ahead. Keep refrigerated.)

Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.

Tags: Chilled, Cumin, Soup, Zucchini