Chilled Zucchini Soup and a Martha Stewart Review
or 2 medium zucchini
cut into cubes
Salt and pepper to taste
Cut zucchini into 1/2 inch pieces.
Combine zucchini and broth in large stockpot and bring to a boil. Reduce heat and simmer until zucchini is tender, about 10 to 15 minutes
Add cream cheese and stir to melt.
Puree mixture with immersion blender or in a stand blender or food processor.
Season with cumin, salt and pepper to taste.
Refrigerate until chilled, at least 2 hours.
Serves 6. Each serving has approximately 4 g of carbs.