Cold Zucchini-Tahini Soup

1 review, -1 star(s). 0% would make again

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1.5 cups Yogurt
1/4 Red onion; chopped
1/3 c Tahini paste; (1/3 to 1/2)
2 c Chicken broth
1/3 c Fresh lemon juice
1/4 ts Salt
2 lb Zucchini; coarsely chopped, (about 4 medium)
4 Cloves garlic; (4 to 6)
1/4 ts White pepper

Original recipe makes 1



Heat the chicken broth until boiling. Add the garlic and the chopped zucchini. Cover and simmer on low 2 to 3 minutes, or until the zucchini is soft and has cooked through. Pour the mixture into a blender (Note: you may need to blend the soup in 2 batches). Add the tahini paste, lemon juice, salt and white pepper. Puree until all ingredients are smooth. Pour the mixture into a large serving bowl, then chill thoroughly. Before serving, correct the seasonings; you may need more tahini, lemon juice or salt to punch up the flavors. Stir into each soup bowl (or into the main serving bowl of soup) a generous dollop or 2 of yogurt per person. Serve topped with the chopped red onions, passing more yogurt at table. Recipe By : eGG Global Gourmet Recipes Posted to MC-Recipe Digest V1 #220 Date: Tue, 17 Sep 1996 18:06:24 -0400 From: Mail Delivery Subsystem (by way of (The Meades))

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I have tried this as written in the recipe, it was very good. I have also tried this with yellow squash instead of zucchini and added just a pinch of coriander, cumin and cayenne with very good results.
katalia369 5y ago

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