Cold Zucchini Soup W Cinnamon, Cumin & Buttermilk

[JJ Judkins]

* Exported from MasterCook *

Cold Zucchini Soup W Cinnamon, Cumin & Buttermilk

Recipe By :John Ash, Fetzer Vineyard, Napa Valley, CA

Serving Size : 4 Preparation Time :0:10
Categories : DIABETIC SIDE DISH
VEGETABLE

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb trimmed zucchini
2 1/2 cups fat-free -- reduced-sodium vegetable or chicken broth
1 Tbsp olive oil
1 cup chopped onion
1/2 tsp seeded and minced serrano chili pepper
1/2 tsp fennel seeds
1/2 tsp ground cinnamon
1 tsp ground cumin
1 1/2 cups good quality -- low fat buttermilk
Sea salt to taste
Freshly ground pepper to taste


1. Chop the zucchini in large chunks.

2. Add the broth to a soup pot, bring it to a boil and add the zucchini.

3. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until
the zucchini is barely tender and still bright green. Remove from heat
and cool.

4. Meanwhile, heat the oil in a small, non-stick frying pan. Add the
onion, chili pepper, fennel, cinnamon and cumin and saute until onion
is soft, but not brown and spices are fragrant.

5. Put both the zucchini and spice mixture into a food processor and
pulse until well chopped but still retaining texture. Pour into a bowl
and stir in the buttermilk and season to taste with salt and pepper.

6. Chill for at least 2 hours. Serve garnished with a sprinkling of
cilantro and a few added drops of lemon or lime juice to taste.


Source:
"Formatted For MASTERCOOK BY JJ"

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Per Serving (excluding unknown items): 48 Calories; 4g Fat (63.7% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0