Name: Chilled Zucchini Soup with Lemon-Cumin Shrimp and Cilantro Cream
Yield: 6 first-course or 4 main-course Servings
Ingredients: 1/2 cup sour cream; 2 tablespoons chopped fresh cilantro; 1 small garlic clove, pressed; 1 pound peeled cooked medium shrimp; 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 teaspoon cumin seeds; 1 teaspoon finely grated lemon peel; 1 tablespoon olive oil; 1 medium onion, sliced (about 2 cups); 2 garlic cloves, sliced; 6 medium zucchini (about 1 3/4 pounds), cut into 1/4-inch-thick rounds; 4 cups low-salt chicken broth; 2 tablespoons chopped fresh cilantro plus sprigs for garnish

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This velvety soup has no cream except for the little bit of sour cream that's spooned on top. It's perfect for summer entertaining: All of the components can be prepared a day ahead.

Recipe notes