Chilled Cream of Zucchini Soup

This lovely green soup makes a delightful summer lunch or a beautiful beginning to a summer dinner. It’s kept low-fat and low-cholesterol by using nonfat yogurt, low-fat milk, and a minimum of oil.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, coarsely chopped
• 2 cloves garlic, finely chopped
• 2 cans (14 1/2 ounces each) vegetable stock
• 8 ounces all-purpose potatoes, peeled and diced
• 1 pound zucchini, trimmed and thinly sliced

• 1 1/2 cups parsley leaves
• 1 cup low-fat (1%) milk
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup nonfat plain yogurt

How to make it   45 minutes

• 1

  In large saucepan, heat oil over moderate heat. Add onion and garlic, then about 1/4 cup stock. Sauté until softened but not browned. Add potatoes and stir to coat. Pour in remaining stock and bring to boil.


• 2

  Add zucchini and simmer, partially covered, until all vegetables are very tender, about 10 minutes.


• 3

  Remove from heat and stir in parsley. Strain soup into large bowl; puree vegetables in a blender or food processor until very smooth.


• 4

  Stir puree into stock and allow to cool. Stir in milk, salt, and pepper, and chill soup until ready to serve. Before serving, spoon a large spoonful of yogurt into each bowl of soup. With tip of spoon, gently draw yogurt out in circle to make swirl.

Nutritional Information(per serving)

• Calories: 103
• Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 2 mg

• Sodium: 287 mg
• Carbs: 17 g
• Protein: 5 g
• Fiber: 2 g