Cool Zucchini Vegetable Soup
10/28/2009 | 12:00 AM
Summer heat can prove oppressive, but you can keep your cool by filling up on fresh, hydrating foods. Serve up this zucchini soup, and get your daily dose of folate, potassium, and vitamin A, without loading up on calories. Cook up this concoction on a hot summer day and you’ll stay happy and hydrated.
Ingredients:
Place broth, zucchini and dill in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender (7 to 10 minutes). Allow mixture to cool. Once cooled, purée in a blender until smooth. Return the soup to the pan and cook over medium heat, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Refrigerate till chilled.
Serves 4
Ingredients:
- 3 cups reduced-sodium chicken broth
- 1 1/2 pounds zucchini, cut into 1-inch pieces
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 3/4 cup shredded reduced-fat cheddar cheese (3 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Place broth, zucchini and dill in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender (7 to 10 minutes). Allow mixture to cool. Once cooled, purée in a blender until smooth. Return the soup to the pan and cook over medium heat, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Refrigerate till chilled.
Serves 4
