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Chilled Zucchini Cucumber Soup

September 14, 2009

Zucchini Cucumber Soup

It’s been a warm September, so far, so a chilled soup is a lovely (and very easy!) supper to make on busy workdays. Last week I made this and it took about ten minutes. If you’ve kept the vegetables in the refrigerator, you really don’t even have to chill the soup before serving.

Chilled Zucchini Cucumber Soup

1 lb. zucchini, chopped

3/4 lb. cucumber, peeled and chopped

1/3 C. chopped sweet onion, scallions, or fresh chives

1/4 C. white-wine vinegar

1/2 C. water

1 t. chopped fresh hot green chile (and more for garnish, if you wish)

1 1/8 t. salt

1 t. ground coriander

1/2 C. sour cream or Greek yogurt

Put vegetables, vinegar, water, chile, 1 t. salt, and 1/2 t. coriander in a blender and puree.

Whisk remaining salt and coriander into sour cream or yogurt. Serve the soup topped with sour cream and rings of hot pepper, if you wish.


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