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Cold Zucchini Tahini Soup

2 c Chicken broth
2 lb Zucchini; coarsely chopped (about 4 medium)
1/3 c Tahini paste; (1/3 to 1/2)
4 Cloves garlic; (4 to 6)
1/3 c Fresh lemon juice (or more to taste)
1/4 ts Salt
1/4 ts White pepper
Yogurt (about 1-1/2 cups)
1/4 Red onion; chopped


Heat the chicken broth until boiling. Add the garlic and the chopped zucchini. Cover and simmer on low 2 to 3 minutes, or until the zucchini is soft and has cooked through. Pour the mixture into a blender (Note: you may need to blend the soup in 2 batches). Add the tahini paste, lemon juice, salt and white pepper. Puree until all ingredients are smooth. Pour the mixture into a large serving bowl, then chill thoroughly. Before serving, correct the seasonings; you may need more tahini, lemon juice or salt to punch up the flavors. Stir into each soup bowl (or into the main serving bowl of soup) a generous dollop or 2 of yogurt per person. Serve topped with the chopped red onions, passing more yogurt at table.


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