Chilled Zucchini Veloute Soup
Ingredients
-
Zucchini, diced, 2 qts. -- 1.5 lb.
-
Onions, sweet, raw, diced, 2 cups -- 8 oz.
-
Garlic, raw, peeled, 5 cloves -- 1 oz.
-
Extra virgin olive oil --1 fl.oz.
-
Water, tap, drinking, 2-1/4 cups -- 18 oz.
-
Minor's Gluten Free Chicken Base made with Natural Ingredients (4x5lb), 4 tsp -- 24 g.
-
Lemon juice, fresh, 1 tsp. -- 5 g.
-
Lemon zest, 1 tsp -- 1 g.
-
Yogurt, plain, greek yogurt, 2 tbsp. -- 1 oz.
Preparation
-
1Toss zucchini, onions, garlic, and olive oil in a bowl. Place the vegetables on a sheet pan and roast at 365°F for 20 minutes or until the edges of the vegetables have lightly browned and the garlic is soft. Refrigerate until cold.
-
2Add vegetables, water, Chicken Base, lemon juice, lemon zest, and yogurt to a blender and purée until smooth. Serve chilled.
Components
