Fire and Ice Zucchini Soup with Grilled Corn Salsa
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.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 96 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 14 g |
| fibre | 3 g |
| chol | 2 mg |
| sodium | 536 mg |
| %RDI: | - |
| calcium | 5% |
| iron | 4% |
| vit A | 6% |
| vit C | 15% |
| folate | 14% |
-
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 tbsp (15 mL) grated ginger root
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
2 tsp (10 mL) mild curry paste
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
8 cups (2 L) sliced zucchini (2 lb/1 kg, about 6 small)
3-1/2 cups (875 mL) vegetable stock
1 cup (250 mL) plain yogurt
Grilled corn Salsa:
2 cobs corn, husked
2 tsp (10 mL) vegetable oil
1/4 cup (50 mL) finely diced red onion
2 tbsp (25 mL) lime or lemon juice
2 tsp (10 mL) finely chopped hot pepper
1/4 tsp (1 mL) ground cumin
1/8 tsp (0.5 mL) each salt and pepper
1/4 cup (50 mL) chopped 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, purée 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.
2- In blender or food processor, purée 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
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