Chilled Zucchini Soup with Shrimp

Name: Chilled Zucchini Soup with Shrimp
Total time: 295 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: ½ cup light sour cream; 2 tablespoons chopped fresh cilantro; 1 small garlic clove, (minced); 1 pound shrimp (keep tails on), (peeled and cooked); 2 tablespoons freshly squeezed lemon juice; 2 tablespoons extra virgin olive oil; 1 teaspoon cumin seeds; 1 teaspoon finely grated lemon zest; 1 tablespoon extra virgin olive oil; 1 medium onion, (sliced (about 2 cups)); 2 medium garlic cloves, (minced); 6 medium (1¾ pounds) zucchini, (cut into ¼-inch slices); 4 cups reduced sodium, fat free chicken broth; 2 tablespoons chopped fresh cilantro, (plus extra for garnish)

This summer soup recipe is served with lemon cumin shrimp and cilantro cream!

⏱️ 295 menit 🔪 Persiapan: 35 menit 🔥 Masak: 20 menit 📊 Sulit 👁️ 59 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

6 porsi

½ cup light sour cream
2 tablespoons chopped fresh cilantro
1 small garlic clove, (minced)
1 pound shrimp (keep tails on), (peeled and cooked)
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon cumin seeds
1 teaspoon finely grated lemon zest
1 tablespoon extra virgin olive oil
1 medium onion, (sliced (about 2 cups))
2 medium garlic cloves, (minced)
6 medium (1¾ pounds) zucchini, (cut into ¼-inch slices)
4 cups reduced sodium, fat free chicken broth
2 tablespoons chopped fresh cilantro, (plus extra for garnish)

Langkah-langkah

In a small bowl, whisk together the sour cream, cilantro, and garlic to blend. Season with salt and pepper. (can be made 1 day ahead; cover and chill)
In a medium bowl, combine the shrimp and the marinade ingredients; cover and chill for at least 4 hours- or overnight (can be made 1 day ahead; keep chilled)
Heat the oil in large, heavy pot over medium heat. Add the onion; sauté until tender, about 8 minutes. Add the garlic; stir 1 minute. Add the zucchini; stir to coat. Stir in the broth; bring to a boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add the chopped cilantro. Working in batches, puree the soup in a blender until smooth.
Transfer the soup to a large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. (can be made 1 day ahead; keep chilled)
Divide the soup among bowls, 6 if you're serving as an appetizer and 4 for a main dish. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnishing with cilantro sprigs. Serve immediately.