Chilled Zucchini Soup with Lemon-Cumin Shrimp and Cilantro Cream

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6 first-course or 4 main-course servings 

This soup is healthy and easy and I think it's best heated up. The shrimp / lemon / cumin is a nice addition to a relatively tame soup, as is the cilantro cream. (I hate sour cream and was hesitant, but used it instead of yogurt and was happy with it) This soup would be great served in a small bowl at the beginning of a dinner party.

This velvety soup has no cream except for the little bit of sour cream that's spooned on top. It's perfect for summer entertaining: All of the components can be prepared a day ahead.

Ingredients

Cilantro cream

• 1/2 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1 small garlic clove, pressed

shrimp

• 1 pound peeled cooked medium shrimp
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon finely grated lemon peel

soup

• 1 tablespoon olive oil
• 1 medium onion, sliced (about 2 cups)
• 2 garlic cloves, sliced
• 6 medium zucchini (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
• 4 cups low-salt chicken broth
• 2 tablespoons chopped fresh cilantro plus sprigs for garnish

Preparation

cilantro cream

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  Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
  
  
  
  
  
  

shrimp

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  Combine all ingredients in medium bowl. Cover and chill at least 4 hours or overnight. DO AHEAD Can be made 1 day ahead. Keep chilled.
  
  
  
  
  
  

soup

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  Heat oil in heavy large pot over medium heat. Add onion; sauté until tender, about 8 minutes. Add garlic; stir 1 minute. Add zucchini; stir to coat. Stir in broth; bring to boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add chopped cilantro. Working in batches, puree soup in blender until smooth.
  
  
  
  
  
  
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  Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
  
  
  
  
  
  
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  Divide soup among bowls. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve.