Elegant and easy this chilled Creamy Zucchini Soup is an ideal hot-weather first course or light lunch. Rich and velvety this soup can be served in tumblers, mugs or traditional soup bowls with crusty bread sticks and a colorful salad.
2 pounds zucchini, peeled, chopped and steamed until tender
1 cup sour cream
1 teaspoon cumin seeds, toasted and ground
1/2 teaspoon salt
Fresh flat-leaf parsley, finely chopped for garnish (leaf only, no stems)
Place all ingredients in a blender or food processor; blend until smooth. Refrigerate and serve chilled, garnished with chopped parsley.
Makes 4 servings.