{"id":384,"date":"2013-08-12T13:48:28","date_gmt":"2013-08-12T19:48:28","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=384"},"modified":"2017-01-31T14:57:58","modified_gmt":"2017-01-31T21:57:58","slug":"cold-curried-zucchini-soup","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/cold-curried-zucchini-soup.html","title":{"rendered":"Cold Curried Zucchini Soup"},"content":{"rendered":"<p><em>We seem to be on a Zucchini kick &#8211; but, what the heck, it is summer and that is when zucchini take over.\u00a0 Another use for the giants that lurk under the leaves.<\/em><\/p>\n<p><strong>Ingredients<\/strong>:<\/p>\n<ul>\n<li>2 T olive oil<\/li>\n<li>1 medium onion, chopped (about a cup of the already chopped ones in a bag)<\/li>\n<li>1 clove garlic, minced (about 1 tsp of the already chopped stuff in a jar)<\/li>\n<li>1 tsp curry powder<\/li>\n<li>2 pounds zucchini coarsely chopped (1 lb = 4 cups shredded)<\/li>\n<li>3 c chicken or vegetable broth<\/li>\n<li>salt and freshly ground black pepper<\/li>\n<li>1 c sour cream (reduced fat, if you must) (I used twice as much sour cream (because cream is good &#8211; more cream is more good!)<\/li>\n<li>2 T chopped fresh cilantro for garnish<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<p>1. If you have large zucchini, peel some (about half) of the skin off), cut into quarters lengthwise and remove seeds.<br \/>\n2. Warm oil in a pot over medium heat.<br \/>\n3. Add onions and saut\u00e9 until softened, 6 &#8211; 8 minutes.<br \/>\n4. Add garlic and curry powder and stir until fragrant, about 1 minute.<br \/>\n5. Raise the heat to medium high, add zucchini, pour in broth and add 1 tsp salt (optional &#8211; how salty is your broth).<br \/>\n6. Cover and bring to a simmer.<br \/>\n7. Remove cover and reduce heat to medium.<br \/>\n8. Cook until zucchini is very tender, about 20 minutes.<br \/>\n9. Remove from heat and let soup cool slightly.<br \/>\n10. Working in batches, puree soup in\u00a0 blender until smooth.<br \/>\n11. Transfer to large bowl, cover and refrigerate until chilled, at least two hours. (Overnight is even better.)<br \/>\n12. Just before serving, whisk in sour cream and season with salt and pepper.<br \/>\n13. Ladle into chilled bowls, garnish with cilantro and serve.<\/p>\n<p><strong>Serves:\u00a0 <\/strong>Makes about 5 &#8211; 6 cups<\/p>\n<p><strong>Notes: \u00a0<\/strong>The recipe called for 4 cups of broth, which made a thin soup.\u00a0 It was good for the picnic as we drank it out of cups.\u00a0 If it had been in a bowl &#8211; thicker would have been better.\u00a0 You could start with 2 cups and puree it, then add broth to desired thickness.<\/p>\n<p><strong>Source:<\/strong>\u00a0 Health.com<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We seem to be on a Zucchini kick &#8211; but, what the heck, it is summer and that is when zucchini take over.\u00a0 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 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/cold-curried-zucchini-soup.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Cold Curried Zucchini Soup&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[8,100,18],"tags":[92],"class_list":["post-384","post","type-post","status-publish","format-standard","hentry","category-entree-vegetarian","category-soups","category-vegetables","tag-gk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/384","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=384"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/384\/revisions"}],"predecessor-version":[{"id":2934,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/384\/revisions\/2934"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}