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Ingredients
| shallot onions: 2 (finely chopped) |
| olive oil: 2 Tbl |
| ginger (minced): 1 Tbl (finely chopped) |
| zucchini squash: 4 whole squashes (sliced) |
| chicken stock: 2 1/2 cups (hot) |
| orange zest: 1/2 tsp |
| whole plain yogurt: 1/2 cup |
| salt |
| white pepper |
Orange and Zucchini Cold Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
5 serving(s)
Tags
- In a casserole, cook the shallots in oil at medium heat for about 5 minutes. Add ginger and zucchini. Cook 5 minutes more.
- Add the chicken stock and cook at medium heat, 10 minutes. Add orange zest. Remove from the heat and let cool down.
- Purée in blender.
- Let cool. Add the yogurt, salt and pepper.
- Put in fridge. Adjust seasonning and serve cold.