Curried Zucchini Soup [HMC]

Zucchinis are like the rabbits of the vegetable kingdom; they tend to grow and multiply prolifically. I found that out the first summer I grew them out here in California. One morning I had a few tiny, cute zucchini buds in the garden; the next day, *whammo!*, I had a whole family of the critters. I wish I'd had a time-lapse camera documenting the process, as it really did seem to happen that quickly. Given the plethora of zucchini around here come July and August, you need to get creative to stay one step ahead of the game. I find zucchini pairs wonderfully with yogurt (which has great probiotics) and with the rich wonders of anti-inflammatory turmeric. As with all my cold soups, I like to serve these as shooters in little glasses. No spoon required.

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Step 1

Heat the olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until golden, about 5 minutes. Add the garlic, curry powder, cumin, potato, and another pinch of salt. Continue to saute for a minute. Pout in 1/2 cup of the broth to deglaze the pan, stirring to loosen any bits stick to the pan, and cook until the liquid is reduced by half and the potatoes begin to get tender, about 1 to 2 minutes. Add 1 tablespoon of broth if they begin to stick or the pan gets too dry. Add the zucchini, 1/4 teaspoon of salt, and the black pepper. Stir to coat and saute for a few minutes. Pour in the remaining broth. Cover and cook over medium heat for 10 minutes or until the zucchini is tender.

Step 2

Ladle the soup into the blender in batches, adding the liquid first, then the solids. Blend until very smooth, about 2 minutes. Add lemon juice and salt to taste.

Step 3

Chill the soup for 2 hours, then whisk in the yogurt. Taste; you may want to add a pinch of salt or a squeeze of lemon juice. Serve in bowls or small glasses garnished with the mint and parsley.

Step 4

If you just can't wait until it's chilled, eat this soup hot, warm, or at room temperature.

Step 5

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Calories: 173 per serving.