2 shallots, finely chopped

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) fresh ginger, finely chopped

4 medium zucchini, sliced

2 1/2 cups (625 ml) chicken broth, hot

1/2 teaspoon (2.5 ml) orange zest, grated

1/2 cup (125 ml) plain yogurt

Salt and white pepper

In a saucepan, sauté the shallots in the oil over medium heat for about 5 minutes. Add the ginger and zucchini. Cook for 5 minutes.

Add the broth and cook over medium heat for 10 minutes. Add the orange zest.

Remove from the heat and let cool.

Purée in a blender. Chill. Add the yogurt and season with salt and pepper.

Keep refrigerated. Adjust the seasoning. Serve cold.

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