dish
Cold Zucchini Soup with Cinnamon, Cumin and Buttermilk

4
Serves
114
Calories
14
Nutrients
11
Vitamins

Ingredients

1 pound trimmed zucchini
2 1/2 cups fat-free, reduced-sodium 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, low fat buttermilk

Cooking Instructions

1. Chop the zucchini in large chunks.

2. Add the broth to a soup pot, bring it to a boil and add the zucchini.

3. 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.

4. Meanwhile, heat the oil in a small, non-stick frying pan. Add the onion, chili pepper, fennel, cinnamon and cumin and saute until onion is soft, but not brown and spices are fragrant.

5. 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.

6. 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.

Serving Size: 1 cup

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
114
Protein
5 g
Total Carbohydrate
15 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
8 g
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
17 %
Percent Calories from Carbohydrate
53 %
Percent Calories from Fat
39 %
Vitamin A
288 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
23 mg
Vitamin D
0 IU
Folate
46 mcg
Vitamin E
0 IU
Vitamin K
5 mcg
Pantothenic Acid
0 mg
Calcium
175 mg
Iron
1 mg
Phosphorus
175 mg
Potassium
655 mg
Sodium
333 mg
Zinc
1 mg