This cucumber and zucchini soup makes a great summer appetizer or even a main course.  I like it best chilled, but it can also be served warm.  Jaime and I made this soup for our summer party and served it in parfait glasses with a Sun Chip, sour cream, and dill garnish.  The chips and sour cream add a nice salty crunchiness and creaminess to the soup respectively.

To make the soup, I used the following:

• 1 onion
• 2 pounds zucchini
• 1 large cucumber, seeded
• 1/4 cup fresh dill
• 1/2 cup fresh cilantro
• 4 14.5 ounce cans of chicken broth or vegetable broth
• Salt and pepper to taste
• Sour cream, chips (Sun or tortilla), dill, cilantro, and tomatoes (optional) for serving

I chopped the vegetables and herbs.  In a large pot, I sauteed the onion until translucent.  I added the vegetables and broth and simmered the mixture for 20 minutes.  After letting the soup cool slightly, I added the chopped herbs and, working in batches, blended the soup until smooth.  Serve immediately or refrigerate until cold.  Serve with sour cream, chips, chopped herbs, or tomatoes (optional).

If I was serving this as a main course I would serve it with a side of Sun or tortilla chips, a dollop of sour cream, chopped tomatoes, and a sprinkling of chopped dill and cilantro, like this . . .

Enjoy!

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