• Ingredients: 22
  • Serves: 6

Chilled zucchini soup with lemon-cumin shrimp and cilantro cream with olive oil, medium onion, sliced, garlic cloves, sliced, medium zucchini , cut into 1/4-inch-thick rounds, low-salt chicken broth, chopped fresh cilantro plus sprigs for garnish.

Ingredients

Cilantro cream:

  • 1/2 cup sour cream
  • 2 tbsps. chopped fresh cilantro
  • 1 small garlic clove, pressed

Shrimp:

Soup:

  • 1 tbsp. olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, sliced
  • 6 medium zucchini , cut into 1/4-inch-thick rounds
  • 4 cups low-salt chicken broth
  • 2 tbsps. chopped fresh cilantro plus sprigs for garnish

Special equipment:

  • 9-inch-diameter tart pan with removable bottom
  • Pastry brush
  • Small resealable plastic bag

Special equipment:

  • Heavy-duty stand mixer
  • 13 x 9 x 1-inch baking sheet
  • Small offset spatula
  • Pastry bag
  • Medium star tip

Directions

For cilantro cream:

  1. Step 1 Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead.

    For this step you will need

For shrimp:

  1. Step 2 Combine all ingredients in medium bowl. Cover and chill at least 4 hours or overnight. DO AHEAD: Can be made 1 day ahead.

    For this step you will need

For soup:

  1. Step 3 Heat oil in heavy large pot over medium heat. Add onion; sauté until tender, about 8 minutes.

    For this step you will need

  2. Step 4 Add garlic; stir 1 minute. Add zucchini; stir to coat. Stir in broth; bring to boil. Cover, reduce heat to mediumlow, and simmer until zucchini is tender, about 10 minutes.

    For this step you will need

  3. Step 5 Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours.
  4. Step 6 Divide soup among bowls. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve.

    For this step you will need