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1
Note for those who can tolerate Cilantro, use that in place of parsley.
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2
Make the soup: In large saucepan combine the first two ingredient.
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3
Note you want a rich dark roasted vegetable broth in this case.
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4
The addition of this will make it brownish or beigish.
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5
A lighter broth may be used but will not give the flavor the darker roasted will.
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6
Bear Creek Vegetable broth mix would be a good subsitute for not having your own.
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7
If using that skip the salt completely.
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8
You may also up the amount of onion to taste.
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9
Bring the onion and broth to a simmer while covered for about five minutes or until the onion is softened.
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10
Add the zucchini and remaining broth.
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11
Cook until zucchini is tender about 10 to 12 minutes.
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12
Remove from heat and stir in the green onion.
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13
Puree this along with the yogurt and basil in a blender or food processor until smooth.
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14
You may have to work in batches.
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15
Transfer to serving bowl and chill up to 24 hours.
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16
The soup should get thicker as it chills.
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17
Before serving season with the salt and pepper to taste.
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18
Salsa:.
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19
In small bowl, stir the tomato, cuke, corn, onion, jalapeno and vinegar.
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20
Refrigerate until chilled.
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21
Just before serving drain off the juices and stir in the parsley.
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22
1 cup of soup per bowl and top with 3 tbsp salsa.
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23
Notes: you may peel the tomatoes.
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24
Another option rather than topping is to mix the salsa into the soup just before serving.
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25
Dried Jalapeno peppers may be used instead of the fresh but be aware it is hotter that way.
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26
For less heat seed the pepper.
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27
The soup for some reason carries the heat well, perhaps because there is no fat to cut it.
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28
The cider vinegar used is Braggs.
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29
Will it make a difference?
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30
I think so however you might not so try it with another cider vinegar if you desire.
