Chilled Zucchini Cilantro Soup Food

CHILLED ZUCCHINI-CILANTRO SOUP

Steps:

• 1. In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until translucent, about 4 minutes. Stir in the cumin and oregano. Cook 30 seconds. Add the zucchini and broth. Bring to a boil, and cook until the zucchini is very tender, about 20 minutes. Cool for about 10 minutes. Stir in the cilantro. 2. Transfer the soup to a blender or food processor and purée, in batches if necessary, until smooth. Transfer to a bowl. Season with salt and pepper. Cover and refrigerate until cold, about 3 hours. Soup can be made 1 day ahead. To serve, ladle soup into bowls. Garnish with a swirl of crema, sour cream, or yogurt.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN COLD CUCUMBER CILANTRO SOUP

Steps:

• In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.
• Cover and refrigerate until very cold (you can do the soup a day ahead).
• Ladle into bowls and serve.

CHILLED AVOCADO-CILANTRO SOUP

Steps:

• In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth.
• Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree.
• Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.

CHILLED ZUCCHINI SOUP

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
• Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
• Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
• Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.

CREAM OF CILANTRO SOUP

Steps:

• In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
• In a large saucepan melt the butter over medium heat and whisk in the flour.
• Slowly add the remaining broth, whisking to smooth.
• Boil, while whisking, for 1 minute.
• Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
• Reduce heat and simmer for 15 minutes.
• Ladle into bowls and offer garnishes at the table.