Serve this soup hot from the pot or store it in a covered container and serve it cold on a warm spring day. If you serve it cold, taste before serving and season again with salt and pepper as chilling may dull the flavors.
Place the shallot, jalapeno and garlic in a food processor and pulse until finely chopped.
Heat the olive oil in a large saucepan over medium heat.
Add the shallot, jalapeno and garlic. Sauté, stirring frequently for 3 minutes.
Add the zucchini and broth and heat to a simmer. Lightly season with salt and pepper, then cook until the zucchini are soft, 15 to 20 minutes. Remove pot from the heat and allow mixture to cool slightly.
Puree the soup in a blender, or food processor, then return the soup to the pot.
Whisk in the yogurt and reheat over very low flame until hot.
Season with salt and pepper to taste.
Serve hot or cool, or cold.
Be careful with the jalapeño as they can be really hot. Take caution when taking out the seeds; use gloves if you have them to avoid stinging fingers.I've specified plain non-fat Greek yogurt, but any type of plain non fat yogurt will work. Icelandic yogurt, available in lots of places including Trader Joe's, is my current favorite as it is really rich, not too tangy and unbelievably low calorie.Serving size: 1-1/4 cups2*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Low Calorie Creamy Courgette Soup
Amount Per Serving (1 -1/4 cups)
Calories 55Calories from Fat 27
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.