Cold zucchini-tahini soup

1 Servings

Ingredients

Quantity Ingredient
2 cups Chicken broth
2 pounds Zucchini; coarsely chopped
(about 4 medium)
⅓ cup Tahini paste; (1/3 to 1/2)
4 Cloves garlic; (4 to 6)
⅓ cup Fresh lemon juice (or more to taste)
¼ teaspoon Salt
¼ teaspoon White pepper
Yogurt (about 1-1/2 cups)
¼ Red onion; chopped

Directions

Heat the chicken broth until boiling. Add the garlic and the chopped zucchini. Cover and simmer on low 2 to 3 minutes, or until the zucchini is soft and has cooked through. Pour the mixture into a blender (Note: you may need to blend the soup in 2 batches). Add the tahini paste, lemon juice, salt and white pepper. Puree until all ingredients are smooth. Pour the mixture into a large serving bowl, then chill thoroughly. Before serving, correct the seasonings; you may need more tahini, lemon juice or salt to punch up the flavors. Stir into each soup bowl (or into the main serving bowl of soup) a generous dollop or 2 of yogurt per person. Serve topped with the chopped red onions, passing more yogurt at table.

Recipe By : eGG Global Gourmet Recipes Posted to MC-Recipe Digest V1 #220 Date: Tue, 17 Sep 1996 18:06:24 -0400 From: Mail Delivery Subsystem <MAILER-DAEMON@...> (by way of kmeade@... (The Meades))

Related recipes