| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mc, Chilled sou | 1 | Servings | |
INGREDIENTS
| 2 | c | Chicken broth |
| 2 | lb | Zucchini; coarsely chopped |
| (about 4 medium) | ||
| 1/3 | c | Tahini paste; (1/3 to 1/2) |
| 4 | Cloves garlic; (4 to 6) | |
| 1/3 | c | Fresh lemon juice (or more to taste) |
| 1/4 | ts | Salt |
| 1/4 | ts | White pepper |
| Yogurt (about 1-1/2 cups) | ||
| 1/4 | Red onion; chopped |
INSTRUCTIONS
Heat the chicken broth until boiling. Add the garlic and the chopped zucchini. Cover and simmer on low 2 to 3 minutes, or until the zucchini is soft and has cooked through. Pour the mixture into a blender (Note: you may need to blend the soup in 2 batches). Add the tahini paste, lemon juice, salt and white pepper. Puree until all ingredients are smooth. Pour the mixture into a large serving bowl, then chill thoroughly. Before serving, correct the seasonings; you may need more tahini, lemon juice or salt to punch up the flavors. Stir into each soup bowl (or into the main serving bowl of soup) a generous dollop or 2 of yogurt per person. Serve topped with the chopped red onions, passing more yogurt at table. Recipe By : eGG Global Gourmet Recipes Posted to MC-Recipe Digest V1 #220 Date: Tue, 17 Sep 1996 18:06:24 -0400 From: Mail Delivery Subsystem <[email protected]> (by way of [email protected] (The Meades))
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