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
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