Chilled Zucchini Bisque
Yield:: 6 servings
This soup is thick, rich-tasting, and creamy, subtly seasoned with nutmeg. A refreshing first course for any warm weather meal.
  • 2 Tablespoons canola oil
  • 1 medium onion, chopped
  • 2 medium zucchini, thinly sliced
  • 4 cups water
  • 1 Tablespoon Red Star Vegetarian Support Formula nutritional yeast flakes
  • ¾ cup crumbled, lite silken tofu (firm)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper, or to taste
  1. Place the oil in a 41/2-quart saucepan or Dutch oven, and heat it over medium­ high. When the oil is hot, add the onion and zucchini, and sauté until they are soft, about 10 minutes.

  2. Stir in the water and nutritional yeast flakes, and bring to a boil. Reduce the heat to medium-low, cover the saucepan with a lid, and simmer for 10 minutes.

  3. Puree the soup in batches in a blender, adding a portion of the tofu to each batch. Blend until the soup is very smooth and creamy. Pour each batch into a large mixing bowl after it has been processed.

  4. Stir in the salt, nutmeg, and pepper, to taste. Cover the bowl and refrigerate the soup for at least 4 hours or until the next day. Serve chilled.
Nutrition Information
Calories: 71 Fat: 5 gm Carbohydrates: 4 gm Protein: 3 gm

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