Chilled Cream of Zucchini Soup

[quicklook-recipe prep_time=”20 min” cook_time=”25 min” serves=”8″ details=”” ]

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-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 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

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[ingredients-right]

• 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

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[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”45 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Add zucchini and simmer, partially covered, until all vegetables are very tender, about 10 minutes.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Remove from heat and stir in parsley. Strain soup into large bowl; puree vegetables in a blender or food processor until very smooth.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[nutrition-info calories=”103″ calories_fat=”” fat=”3 g” sat_fat=”1 g” choles=”2 mg” sodium=”287 mg” carbs=”17 g” sugars=”” protein=”5 g” fiber=”2 g”]  [/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest