Cucumber and Zucchini Soup

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.


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



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 soup and add stock as necessary to thin. Season to taste with salt and pepper. Ladle into bowls and serve with a dollop of yogurt or sour cream and the chopped herb of your choice.