Fire and Ice Zucchini Soup with Grilled Corn Salsa

By The Canadian Living Test Kitchen

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Fire and Ice Zucchini Soup with Grilled Corn Salsa

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	9696 cal
pro	3 g3g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	14 g14g carb
fibre	3 g3g fibre
chol	2 mg2mg chol
sodium	536 mg536mg sodium
%RDI:	-
calcium	55 calcium
iron	44 iron
vit A	66 vit A
vit C	1515 vit C
folate	1414 folate

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Refreshing for hot summer nights, this smooth sipper showcases seasonal local vegetables. Fragrant with curry and ginger, it's swirled with yogurt and chilled until deliciously cold. To create this soup, as well as our zesty, colourful salsa topping, follow our simple steps.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
1 tbsp grated ginger 1 1tbsp tbspgrated ginger
1 1tbsp tbspchopped fresh thyme, (or 1 tsp/5 mL dried)
2 tsp mild curry paste 2 2tsp tspmild curry paste
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
8 8cups cupssliced zucchinizucchinis, about 6 small)
3-1/2 cups vegetable stock 3-1/2 3-1/2cups cupsvegetable stock
1 cup plain yogurt 1 1cup cupplain yogurt
Grilled Corn Salsa:
2 cobs corn , husked2 2cobs cobscorn, husked
2 tsp vegetable oil 2 2tsp tspvegetable oil
1/4 cup finely diced red onions 1/4 1/4cup cupfinely diced red onionred onions
2 tbsp lime juice 2 2tbsp tbsplime juice or lemon juice
2 tsp finely chopped hot pepper 2 2tsp tspfinely chopped hot pepper
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1/8 tsp each salt and pepper 1/8 1/8tsp tspeach salt and pepper
1/4 cup chiopped fresh coriander 1/4 1/4cup cupchiopped fresh coriander or basil

Preparation

1- In large saucepan, heat oil over medium heat; fry onion, ginger, thyme, curry paste, salt and pepper until softened, about 3 minutes. Add zucchini; fry, stirring occasionally, until softened, about 4 minutes. Add stock; bring to boil. Reduce heat, cover and simmer until vegetables are very soft, about 15 minutes. Let cool.

2- In blender or food processor, pur?soup, in batched, until silky smooth; transfer to bowl. Whisk in yogurt; cover and refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

3- Grilled Corn Salsa: Brush corn with oil. Place on greased grill over medium-high heat; close lid and grill turning occasionally, until lightly charred and tender, about 10 minutes. Let cool.

4- Cut kernels off cob. In bowl, toss corn with onion, lime juice, hot pepper, cumin, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add coriander.

5- Holding ladle over plate to catch drips, ladle soup into chilled bowls; top with spoonful of salsa.

Additional information : Tip: If made ahead, this soup thickens slightly. Thin as desired with chilled stock or ice water.

Source : Canadian Living Magazine: July 2005