We seem to be on a Zucchini kick – but, what the heck, it is summer and that is when zucchini take over.  Another use for the giants that lurk under the leaves.

Ingredients:

• 2 T olive oil
• 1 medium onion, chopped (about a cup of the already chopped ones in a bag)
• 1 clove garlic, minced (about 1 tsp of the already chopped stuff in a jar)
• 1 tsp curry powder
• 2 pounds zucchini coarsely chopped (1 lb = 4 cups shredded)
• 3 c chicken or vegetable broth
• salt and freshly ground black pepper
• 1 c sour cream (reduced fat, if you must) (I used twice as much sour cream (because cream is good – more cream is more good!)
• 2 T chopped fresh cilantro for garnish

Instructions:

1. If you have large zucchini, peel some (about half) of the skin off), cut into quarters lengthwise and remove seeds.
2. Warm oil in a pot over medium heat.
3. Add onions and sauté until softened, 6 – 8 minutes.
4. Add garlic and curry powder and stir until fragrant, about 1 minute.
5. Raise the heat to medium high, add zucchini, pour in broth and add 1 tsp salt (optional – how salty is your broth).
6. Cover and bring to a simmer.
7. Remove cover and reduce heat to medium.
8. Cook until zucchini is very tender, about 20 minutes.
9. Remove from heat and let soup cool slightly.
10. Working in batches, puree soup in  blender until smooth.
11. Transfer to large bowl, cover and refrigerate until chilled, at least two hours. (Overnight is even better.)
12. Just before serving, whisk in sour cream and season with salt and pepper.
13. Ladle into chilled bowls, garnish with cilantro and serve.

Serves:  Makes about 5 – 6 cups

Notes:  The recipe called for 4 cups of broth, which made a thin soup.  It was good for the picnic as we drank it out of cups.  If it had been in a bowl – thicker would have been better.  You could start with 2 cups and puree it, then add broth to desired thickness.

Source:  Health.com