Elegant Zucchini and Red Bell Pepper Soup Recipe
Ingredients
| Zucchini - 4 to 5, peeled and sliced | ||
| Onion | 1 | |
| Chicken stock | 6 Cup (16 tbs), canned | |
| Red bell peppers | 4 To taste | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Ground cumin seed - 1 to 2 teaspoons | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Cumin seed | 1 Teaspoon, toasted (For Garnish (optional):) | |
Directions
MAKING
1) To prepare the soup base, bring the onion, zucchini and stock to the boil and simmer gently for about 25 minutes.
2) Puree the roasted bell peppers and yogurt in a blender or food processor.
3) With about 1 teaspoon of the ground cumin, add the soup base in batches and blend till smooth.
4) Taste and adjust the seasoning with salt, pepper and more cumin if needed.
SERVING
5) Ladle the soup into individual bowls and serve hot or cold. Chill if serving cold, or simply serve at room temperature. If serving hot, reheat the soup without boiling and serve. Garnish with cumin seeds if preferred.
1) To prepare the soup base, bring the onion, zucchini and stock to the boil and simmer gently for about 25 minutes.
2) Puree the roasted bell peppers and yogurt in a blender or food processor.
3) With about 1 teaspoon of the ground cumin, add the soup base in batches and blend till smooth.
4) Taste and adjust the seasoning with salt, pepper and more cumin if needed.
SERVING
5) Ladle the soup into individual bowls and serve hot or cold. Chill if serving cold, or simply serve at room temperature. If serving hot, reheat the soup without boiling and serve. Garnish with cumin seeds if preferred.
Chef
