Chilled Curried Zucchini Soup

I hope you do not get tired of hearing about healthier recipes.  I am not a nutritionist but I am over 50 years old and want to do something about eating better.  I cannot say I have eaten poorly over the last 5 – 10 years.  For my readers that share my youth, you know that mother nature, your metabolism changes and we need to do something about it if we want to look like we did when we were 20 years old.

I had this huge zucchini in the house that was from my friend’s garden.  I wanted to use as much of it as I could before it goes bad. Google zucchini recipes and I found this one from a fellow blogger.  I can’t decide if I like this soup better hot or cold.

Chilled Curried Zucchini Soup (adapted from Heather Christo)

Ingredients:

-2 Tbs olive oil
-1/2 white onion, chopped
-1-1/2 lbs of ripe zucchini (green & yellow), thin slices
-2 medium russet potatoes, peeled and chopped
-4 cups chicken broth plus 1/4 cup vegetable broth
-1 tsp curry powder
-Kosher salt
-Freshly ground black pepper
-1 bunch fresh chives, minced
-Fat-free plain yogurt

1) In a medium sized pot, heat the oil over medium-high heat. Add the onion, sprinkle with salt, and sweat until soft and tender, but not browned, about 5 minutes.

2) Add the potato chunks, and the zucchini, and stir until all mixed together. Add the chicken broth, and simmer everything together over medium-low heat, about 15 minutes, or until the potato is soft and tender.

3) Let the soup cool, and pour into the blender in batches, pureeing until smooth. Pour the soup into a large bowl or pot.

4) Season with kosher salt, freshly cracked black pepper and curry powder. Cover and put in the refrigerator to chill.

5) Serve chilled, and garnish with sour cream.  Enjoy!