Recipe by drhousespcatcher
Original was from Bon Appetit. This one was adapted by Dean Ornish in his Everyday Cooking with Dean Ornish. Tried it and it is a keeper. The flavors blend very well. The pepper gives it a nice warmth along with the tang of the cider vinegar. Added to the Zucchini base it creates a winner without a sweetish taste sometimes found in this type soup.
- 1⁄2 cup onion, diced
- 3 cups vegetable broth, homemade, dark roasted
- 2 lbs zucchini, 1/2 inch diced
- 1 cup sliced green onion (optional)
- 2 cups nonfat plain yogurt
- 1⁄2 cup fresh basil, chopped
- 1 cup tomatoes, diced, seeded
- 1⁄3 cup cucumber, diced, seeded, peeled
- 1⁄3 cup corn, fresh from the cob
- 2 tablespoons minced red onions
- 2 tablespoons jalapenos, chilie minced
- 2 tablespoons cider vinegar, Braggs
- 2 teaspoons parsley, chopped
Directions See How It's Made
- Note for those who can tolerate Cilantro, use that in place of parsley.
- Make the soup: In large saucepan combine the first two ingredient. Note you want a rich dark roasted vegetable broth in this case. The addition of this will make it brownish or beigish. A lighter broth may be used but will not give the flavor the darker roasted will. Bear Creek Vegetable broth mix would be a good subsitute for not having your own. If using that skip the salt completely. You may also up the amount of onion to taste.
- Bring the onion and broth to a simmer while covered for about five minutes or until the onion is softened.
- Add the zucchini and remaining broth. Cook until zucchini is tender about 10 to 12 minutes. Remove from heat and stir in the green onion.
- Puree this along with the yogurt and basil in a blender or food processor until smooth. You may have to work in batches.
- Transfer to serving bowl and chill up to 24 hours. The soup should get thicker as it chills. Before serving season with the salt and pepper to taste.
- In small bowl, stir the tomato, cuke, corn, onion, jalapeno and vinegar. Refrigerate until chilled. Just before serving drain off the juices and stir in the parsley.
- 1 cup of soup per bowl and top with 3 tbsp salsa.
- Notes: you may peel the tomatoes. Another option rather than topping is to mix the salsa into the soup just before serving. Dried Jalapeno peppers may be used instead of the fresh but be aware it is hotter that way. For less heat seed the pepper. The soup for some reason carries the heat well, perhaps because there is no fat to cut it. The cider vinegar used is Braggs. Will it make a difference? I think so however you might not so try it with another cider vinegar if you desire.