ingredients
- salt and pepper
- 1 cup water
- 6 tablespoons sour cream (optional)
- 1/2 teaspoon salt, plus more for seasoning
- 4 cups low-sodium chicken or vegetable broth
- 1 bunch fresh cilantro (1/4 pound), leaves coarsely chopped, stems reserved
- 3 tablespoons chopped fresh parsley
- 1 poblano chile (1/4 pound)
- 3 tablespoons chopped fresh mint
- 1 (6 ½-inch) low-carb tortilla, torn into bite-size pieces
- 1 leek, white and light-green parts only, chopped (1/2 cup)
- 4 tablespoons olive oil, divided
- Juice of 1 lime (1 tablespoon), or to taste
- 4 medium zucchini, about 1 pound, cut lengthwise into ¼-inch-thick slices
prepration
Preheat grill or broiler. (If using broiler, line broiling pan and rack with foil.)
In a large bowl, toss zucchini with 2 tablespoons oil, coating well. Place zucchini slices and poblano chile on grill. Grill or broil 5 inches from heat source for 3 minutes, then turn. Cook zucchini for 3 minutes more; transfer to a plate. Turn poblano again, and continue to cook and turn until skin is black and blistered, about 10 minutes. Transfer to a paper bag, folding over end to close; let stand 10 minutes. Remove chile from bag, and peel off blackened skin with a paring knife. Remove and discard seeds; coarsely chop chile. (The zucchini and chile can be prepared to this point up to 2 days ahead of time; store in the refrigerator in an airtight container until ready to use.)
In a 5-quart stockpot, heat remaining 2 tablespoons oil over medium heat. Add leek, cilantro stems, parsley and mint; cook for 3 minutes. Add zucchini and chile; continue cooking until vegetables are very soft, about 5 minutes. Add tortilla pieces (if using), salt, broth and water to pot. Bring to a boil, reduce heat medium-low, and simmer for 10 minutes.
Add cilantro leaves to pot, and remove from heat. Using a blender or food processor, puree the soup in batches. Add lime juice, and season with salt and pepper to taste. Serve at room temperature, or reheat slowly over medium heat. Divide among six bowls, and add a tablespoon of sour cream to each serving, if desired.
