Chilled Zucchini Soup with Shrimp

Langkah-langkah

1. 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)

2. 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)

3. 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.

4. 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)

5. 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.