Ingredients: |
Ingredients: 1 large bunch green onions, chopped OR 1 small or medium onion, diced
2 tsp olive oil
8 medium zucchini, peeled and sliced thin
4-6 cups chicken stock or vegetable stock
salt and pepper to taste
1/2 fresh dill chopped
2 tsp white vinegar
1 cup Greek yogurt (I like the Fage yogurt, whole or 2%)
juice of one lemon
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Directions: |
Directions:Heat a saucepan over a medium-high flame. Add the olive oil and onions and saute 3-4 minutes, until the onions have softened. Do not let them brown; lower the heat if you have to.
Now add the zucchini, sprinkle with salt, and continue cooking for a few minutes, until the zucchini starts to soften. Add enough stock or water to just cover the zucchini. Cover the pot and cook about 7 minutes, until the vegetables are just cooked through.
Remove the pot from the heat and cool to room temperature.
When the soup has cooled, add the chopped dill, vinegar and the yogurt. Using a hand-held immersion blender, puree the soup in the pot. (You can also transfer the soup to a regular blender for this step.)
If the soup is too thick, add more chicken stock, up to 6 cups.
When the soup is smooth, stir in the lemon juice, taste, and adjust the salt and pepper. Chill in the refrigerator at least two hours and up to several days.
Before serving, taste the soup again - once it's chilled you'll probably need to add more salt, and possibly more lemon juice, vinegar or dill. The soup should be tangy.
Serve decorated with sprigs of mint. Serves 4-6 as a first course. |
This recipe for Cold Zucchini (or Cucumber) Soup is from