Cucumber and Zucchini Soup

Name: Cucumber and Zucchini Soup
Yield: Serves 6
Ingredients: Chopped fresh chives, dill, or mint, for garnish; Yogurt or sour cream; Salt and freshly ground pepper; 2 cups sliced (1 inch) cucumbers (Japanese or English); 5 cups sliced zucchini (1 inch); 3 cups Chicken Stock, plus stock for thinning; 4 tablespoons unsalted butter; 1 cup peeled and very thinly sliced potato; 4 cups diced or thinly sliced onions

Preparation info

Serves
6

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

If the cucumbers are sweet, this can be the most refreshing soup. If in doubt, peel them and remove all the seeds with care. Do not overcook the vegetables or the soup will be watery. Good either hot or chilled.

Ingredients

4 tablespoons unsalted butter
4 cups diced or thinly sliced onions
1

Soup
Gluten-free

Method

Procedure

Melt the butter in a medium saucepan over low heat. Add the chopped onions and cook until tender and translucent, about 10 minutes. Add the potato slices and enough stock to barely cover. Bring to a boil, reduce the heat, and simmer for 10 minutes. Add the zucchini and cook until just tender. 5 to 7 minutes. Then add the cucumbers and cook 3 to 5 minutes longer. Purée the so