Cold Zucchini Soup with Cinnamon, Cumin and Buttermilk

Brought to you by FoodFit

This recipe serves: 4 Preparation time: 10 minutes Cooking time: 5
minutes

1 pound trimmed zucchini
2 1/2 cups rich vegetable or chicken broth
1 tablespoon olive oil
1 cup chopped onion
1/2 teaspoon seeded and minced Serrano chili pepper
1/2 teaspoon fennel seeds
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 cups good quality, reduced fat buttermilk sea salt to taste
freshly ground pepper to taste

Garnish: chopped, fresh cilantro or mint lime or lemon wedges

Chop the zucchini in large chunks. Add the broth to a soup pot, bring it
to a boil and add the zucchini. Reduce the heat and simmer, covered, for 4
to 5 minutes, or until the zucchini is barely tender and still bright
green. Remove from heat and cool. Meanwhile, heat the oil in a small,
non-stick frying pan. Add the onion, chili pepper, fennel, cinnamon and
cumin and fry until onion is soft, but not brown, and spices are fragrant.
Put both the zucchini and spice mixture into a food processor and pulse
until well chopped but still retaining texture. Pour into a bowl and stir
in the buttermilk and season to taste with salt and pepper. Chill for at
least 2 hours. Serve garnished with a sprinkling of cilantro and a few
added drops of lemon or lime juice to taste.


Nutrition Facts Serving size: 1 cup Calories 114 Total Fat 3 g
Saturated Fat 1 g Protein 9 g Total Carbohydrate 15 g Dietary Fiber 2
g Sodium 283 mg Percent Calories from Fat 23% Percent Calories from
Protein 28% Percent Calories from Carbohydrate 49%

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