Cold Zucchini Soup 6 cups (1.5 L) chicken stock, vegetable stock, or water 6 medium zucchini (courgettes), thinly sliced 1 leek, thinly sliced 1 cup (250 ml) plain yogurt 1/2 cup (125 ml) basil pesto 3 Tbs (45 ml) lemon juice Salt and freshly ground pepper to taste Additional plain yogurt for garnish Chopped fresh basil for garnish
Bring the stock, zucchini, and leek to a boil over high heat. Reduce the heat and simmer covered for 10 minutes. Allow the soup to cool slightly and stir in the yogurt, pesto, and lemon juice. Puree in batches in an electric blender or food processor. Refrigerate for at least 2 hours and adjust the seasoning before serving. Garnish with a dollop of yogurt and chopped basil. Serves 4 to 6. No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.4/1566 - Release Date: 7/22/2008 6:00 AM [Non-text portions of this message have been removed]
