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).