Try this Cold Zucchini-Tahini Soup recipe, or contribute your own.
Suggest a better descriptionHeat 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
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Serving Size: 1 Serving (1953g) | ||
Recipe Makes: 1 | ||
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Calories: 1074 | ||
Calories from Fat: 445 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.5g | 66 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 19.7g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 2256.6mg | 78 % | |
Potassium 3780.6mg | 99 % | |
Total Carbohydrate 135g | 40 % | |
Dietary Fiber 18.9g | 76 % | |
Sugars, other 116.2g | ||
Protein 44.6g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1074
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