Chilled Zucchini-Basil Soup
.
Yield
3 servingsPrep
15 minCook
15 minReady
3 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken broth
|
|
| 3 | medium |
zucchini
sliced |
|
| 2 | medium |
onions
chopped |
|
| 1 | tablespoon |
basil
minced fresh |
|
| 1 | each |
garlic cloves
sliced |
|
| ½ | cup |
mayonnaise, fat free
|
|
| 2 | tablespoons |
lemon juice
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
|
|
| 3 | medium |
zucchini
sliced |
|
| 2 | medium |
onions
chopped |
|
| 15 | ml |
basil
minced fresh |
|
| 1 | each |
garlic cloves
sliced |
|
| 118 | ml |
mayonnaise, fat free
|
|
| 3E+1 | ml |
lemon juice
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
Directions
In 3-quart saucepan combine chicken broth, zucchini, onions, basil and garlic.
Bring to boil over high heat.
Reduce heat to low; cover and simmer 10 minutes or until zucchini is tender.
Cool.
In blender or food processor container place zucchini mixture, half at a time.
Process until smooth.
Pour into large bowl.
Stir in mayonnaise, lemon juice and hot pepper sauce until well blended.
Cover; chill several hours or overnight.
