Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 592ml Vegetable stock

  2. 1 lb 454g / 16oz Zucchini - ends trimmed, And cut into chunks

  3. 1 tablespoon 15ml Olive oil

  4. 1 cup 62g / 2 1/5oz Chopped onion

  5. 1/2 teaspoon 2 1/2ml Minced seeded serrano chile - or to taste

  6. 1/2 teaspoon 2 1/2ml Fennel seed

  7. 1/2 teaspoon 2 1/2ml Ground cinnamon

  8. 1 teaspoon 5ml Ground cumin

  9. 1 1/2 cups 355ml Buttermilk Sea salt - to taste Freshly-ground black pepper - to taste Chopped fresh coriander or mint and lime Or lemon juice for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place broth in large saucepan and bring to a boil over medium heat. Add zucchini, reduce heat to low and cook, covered, for 4 to 5 minutes, or until zucchini is barely tender and still bright green. Remove from heat and cool. Meanwhile, heat olive oil over medium heat in nonstick skillet. Add onion, chile, fennel, cinnamon and cumin, and cook, stirring often, until onion is soft. Place both mixtures into food processor and pulse until well chopped but textured. Pour into bowl, stir in buttermilk and season to taste with salt and pepper. Chill for at least 2 hours. Serve garnished with sprinkling of fresh coriander and lime juice to taste. This recipe yields 4 servings. Per Per Serving: 110 Cal; 5g Prot; 5g Total Fat (1 Sat. Fat); 14g Carb.; 5mg Chol; 490mg Sod.; 3g Fiber. Wine Suggestions: The tart buttermilk, fresh herbs and spices would go best with a crisp, clean, chilled white wine with similar flavors such as a Sauvignon Blanc, Roussane or Marsanne. Italian whites, such as Pinot Grigio, and Spanish whites, such as Albarino, would also work.


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