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1
Heat 1 tablespoon of the oil in a soup pot.
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2
Add the onion and garlic and saute over medium-low heat until the onion is golden.
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3
Set aside half of the zucchini dice and half of the corn kernels.
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4
Add the remainder to the soup pot along with the broth, parsley, and cumin.
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5
Bring to a rapid simmer, then lower the heat.
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6
Cover and simmer gently until the zucchini is tender, about 10 minutes.
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7
With a slotted spoon, transfer the solid ingredients to a food processor or blender and puree, in batches if necessary, until smooth.
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8
Return to the soup pot, then allow to cool to room temperature.
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9
Heat the remaining tablespoon of oil in a skillet.
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10
Add the reserved zucchini and saute over medium heat until it is just beginning to brown lightly.
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11
Once the soup is cool, stir in the sauteed zucchini, reserved corn kernels, scallions, basil, sour cream, and lemon juice.
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12
If needed, adjust the consistency with enough water to give the soup a dense but not overly crowded consistency.
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13
Season with salt and pepper.
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14
Serve at room temperature or refrigerate for an hour or two until chilled.
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15
Per serving:
-
16
Calories: 131
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17
Total fat: 6g
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18
Protein: 6g
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19
Fiber: 2g
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20
Carbohydrate: 17g
-
21
Cholesterol: 0mg
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22
Sodium: 315mg
