Same with the shallot. 2 tablespoons butter. Roughly chop and put into the blender. Cold soups are perfect for hot summer days, and this cold cucumber soup recipe from Andrew Zimmern gets tang and creaminess from Greek yogurt and big, summery flavor from lots of fresh herbs. Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Oh, wait, I do actually: the soup is great when cold, so you can just make a huge portion and keep it … This Cold Cucumber Soup was one of my dad’s favorite summertime soups. 1/2 teaspoon salt, optional. Add the yogurt, garlic, shallot, vinegar, lime juice and both the cilantro (or dill) and chili pepper (if using). garlic. zucchini. 1/3 cup cold water. Bring the soup to a boil, then reduce the heat to a very gentle simmer and continue cooking, with the lid ajar, until the vegetables are tender, about 20 minutes. Process with on/off turns until smooth. The freshness comes from chopped cucumbers, and dill, and my favorite topping component – chopped walnuts. It’s just so light and creamy, I could eat it everyday. In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Stir in the fresh dill. Puree and adjust to creamy consistency if required with additional lemon juice. Continue to blend at high speed until creamy and smooth. 1 cup sour cream. "This Zucchini Basil Soup is super delicious and healthy," says Giora Shimoni. Zucchini Dill Soup. Heat the oil in a large saucepan, add the onion and cook gently for about 2-3 minutes until softened. Add Cream of Wheat and cook, partially covered, about 20 to 25 minutes. Cool and put through food mill or blender. Print. 2 pounds zucchini, julienned. Serve. Wash zucchini and cut into thin slices. Sautéing for 1-2 minutes, while stirring. sour cream. Transfer potatoes to bowl with zucchini, and stir in pickled pattypan squash cubes, chives, dill, remaining 1 tablespoon oil, and remaining 1 teaspoon salt. Puree in a blender (see Tip), in batches if necessary, until smooth. In fact, if you freeze it in 3 cup portions, it is perfect to pull one out of the freezer to quickly make up this soup. In a blender, combine the cucumber and zucchini chunks. Look how creamy this zucchini soup is and there’s no cream in sight! Place into serving bowl and cool down before serving in fridge for 60 min. For this recipe, chill in the refrigerator overnight (the flavor will be more developed) and serve with a dollop of yogurt or creme fraiche. Process mixture, in batches, in a blender until smooth. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Allow the soup to cool, then transfer to a storage container and refrigerate until chilled, at least 3 hours. Rated 5 ... Cooks.com - Recipes - Soup Cold. The end result is comforting, smooth and delicious! Step 1 Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Stir in sour cream. The zucchini of my childhood are cut into thin circles, sprinkled with flour, and pan fried till they are golden and crispy. 2 lg. Zucchini Dill Soup. 1 tablespoon all-purpose flour. This soup can also be served chilled – a nice treat on a hot day. Here is another good way to use up zucchini. Place into Blender. While blending at high speed, drizzle in the extra virgin olive oil. parsley, finely chopped 1/2 tsp. Simmer zucchini, green pepper, onion and chicken stock for 20 minutes, covered. Combine first 5 ingredients in a saucepan; cook over medium-high heat 20 minutes, stirring occasionally. Chop the zucchini and add to the blender, too. 2 tablespoons chopped fresh dill or 2 teaspoons dill weed. Refrigerate it in a container with a tight-fitting lid for up to 5 days. Just sauté onions, garlic and zucchini, add water and spices, simmer and purée. Total Time 30 … Put sour cream, parsley and dill in blender; add cooked vegetables and turn on machine. Cold cucumber soup is a refreshing and flavorful soup, perfect to serve as an appetizer, side dish, or for a light, healthy main dish. Add cream cheese and dill. Chop fresh dill Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Leftovers. Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. 1 tablespoon sugar. Return all to the pan. Serve. I have been getting all kinds of zucchini from friends who have gardens, so I have been making and freezing lots of muffins for hectic school mornings. Add zucchini, dill, and stock, and bring to a boil. But I decided I should probably branch out and be a little creative so I started searching for some ideas. Using a … To give this soup a richness I love to add a knob of butter in at the very end. zucchini, sliced 1 green pepper, chopped 1/2 c. onion, chopped 3 c. chicken stock or broth 1 c. sour cream 1 tbsp. Add zucchini, liquid, vinegar, and dill and bring to a rolling boil. Frozen zucchini is fine to use in this soup too. Bring to a boil. Now add the courgettes and dried mint, and stir well to mix with the onion. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. The base for this cold soup is plain yogurt, mixed with water, olive oil, garlic and salt. An alternative to gazpacho soup. 3 Return to the saucepan, stir in 1/3 cup coconut milk, reheat, and season to taste with salt and pepper. Served hot or cold, this zucchini soup recipe can be had in the middle of summer for a cool, refreshing meal or in the depths of winter on a cold, snowy night. Top Tips for Making Creamy Zucchini Soup. Course Main Course, Side Dish, Soup Cuisine American Prep Time 10 minutes. fresh dill "And it is surprisingly easy to prepare. It’s simple, refreshing, and the perfect meal on a hot summer … Use high-quality chicken stock for best flavour. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. 1 tablespoon lemon juice. Prepared this way, and served with creamy cold garlic yogurt sauce, they are dangerously addictive, and so delicious you are guaranteed to eat till your stomach threatens to burst. Meanwhile, to prepare croutons: cut 1/2-inch thick slices of bread and trim off the crusts. Serve well chilled, with a sprinkling of chopped fresh dill if desired or a dollop of sour cream sprinkled with fresh dill. Strain vegetables, reserving stock. Freeze zucchini soup … Preparation. The soup is slightly sweet from the peas, lightly peppery-mustardy from the arugula and super fresh from the herbs. Prepare Zucchini soup. Cook Time 20 minutes. In a very large, heavy bottomed pot or dutch oven, melt the butter over medium heat and add the shallots. This soup is light and creamy with a delicate hint of dill. ½ cup of no-fat soy milk. Add stock with machine running. Season with salt and pepper to taste. Dilled Zucchini Soup. Add the garlic and sauté another minute or … ; To reheat, gently bring it to the desired temperature on the stovetop, stirring so as not to scald the cream.Adjust salt and pepper and serve. Chilled Cucumber Soup with fresh dill. Cool slightly. Mince the large garlic clove. In a blender, cover and process soup in batches until pureed. Add the jalapeño, cilantro, mint, buttermilk, Champagne vinegar, olive oil, and sea salt and pepper to taste. Add zucchini, and bring heat to medium-high, salt and pepper to taste, and cook until slightly softened. This parve Zucchini Soup can be served warm or cold. Add sour cream and blend well. Add milk and butter; cook and stir until better is melted. 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