- 1 cup white wine
- 2 lemons
- 1 pinch saffron
- 3 boneless, skinless chicken breasts
- 6 zucchini
- 1 quart vegetable stock
- 1/2 cup olive oil
- Juice of 1 lime
- 2 tablespoons chopped cilantro, stems included
- Salt and pepper to taste
- 1 cucumber
- 1/2 Vidalia onion, finely chopped
- 1 heirloom tomato, finely chopped
- 6 teaspoons plain Greek yogurt
Combine the wine, juice of 1 lemon, and saffron in a large bowl. Add the chicken breasts and marinate overnight.
Heat the grill to medium-high (if your grill has a temperature gauge, heat to 350 degrees). Grill the chicken breasts for 6 minutes on each side or until cooked through, then slice into B/E-inch slices. (Alternatively, broil the chicken in the oven for the same time on each side.) Chill the chicken in the refrigerator.
Put the zucchini, vegetable stock, olive oil, juice of the remaining lemon, lime juice, and 1 tablespoon of the cilantro in a blender, and blend until pureed. Add salt and pepper to taste. Pour the soup into a large bowl and stir in the cucumber, Vidalia onion, and tomato. Chill for 1 to 2 hours. When ready to serve, divide the soup into six portions and top each portion with 1 teaspoon yogurt. Add slices of chicken breast to each dish. Season with salt and pepper, and garnish with the remaining cilantro.