CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT

CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT image

Yield 4-6 people

Number Of Ingredients 11

2 pounds zucchini, sliced
2 cups water
Salt (1 1/2 to 2 teaspoons)
3 cups plain low-fat yogurt
3 tablespoons finely chopped mint
Freshly ground pepper
2 tablespoons fresh lemon juice
1 garlic clove, pressed or mashed to a paste in a mortar and pestle (optional)
For garnish:
1 small zucchini, sliced paper-thin
4 mint leaves, cut in thin slivers

Steps:

1. Pour the water into a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam for 15 minutes. Remove from the heat, and allow to cool for about five minutes. Do not drain the steaming water. 2. Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoon salt, and puree until smooth. Add half the steaming water, then pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice and (optional) garlic. Taste and adjust salt. Chill in the refrigerator or in an ice bath. 3. Pour the cold soup through a medium strainer into a bowl. In order to extract maximum flavor, use a rubber spatula to press the soup against the strainer and to scrape soup from the outside. 4. Toss the thinly sliced zucchini garnish with a generous pinch of salt, and place in a strainer set over a bowl or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves. Yield: Serves four to six Advance preparation: This is best served on the day it's made - but that shouldn't prevent you from enjoying leftovers for lunch the next day, especially if it's made without the optional garlic.