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
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|Serving Size: 1 Serving (1953g)|
|Recipe Makes: 1|
|Calories from Fat: 445 (41%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1074
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