Zucchini and corn are an appealing pair. Serve with Garlic Croutons (page 159) to add a pleasant crunch.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Heat 1 tablespoon of the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until the onion is golden.
Step 2
Set aside half of the zucchini dice and half of the corn kernels. Add the remainder to the soup pot along with the broth, parsley, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the zucchini is tender, about 10 minutes.
Step 3
With a slotted spoon, transfer the solid ingredients to a food processor or blender and puree, in batches if necessary, until smooth. Return to the soup pot, then allow to cool to room temperature.
Step 4
Heat the remaining tablespoon of oil in a skillet. Add the reserved zucchini and sauté over medium heat until it is just beginning to brown lightly.
Step 5
Once the soup is cool, stir in the sautéed zucchini, reserved corn kernels, scallions, basil, sour cream, and lemon juice.
Step 6
If needed, adjust the consistency with enough water to give the soup a dense but not overly crowded consistency. Season with salt and pepper. Serve at room temperature or refrigerate for an hour or two until chilled.
Nutrition Information
Step 7
Per serving:
Step 8
Calories: 131
Step 9
Total fat: 6g
Step 10
Protein: 6g
Step 11
Fiber: 2g
Step 12
Carbohydrate: 17g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 315mg
