Chilled Dilled Zucchini Soup
From upstatevoyager 16 years ago
- 25 minutes to make
- Serves 6
Not sure where I got this recipe. But it is a great way to use a bounty of zucchini from the garden and great for a hot day! I take it in a thermos for lunch at work.
Ingredients
- 4 medium zucchini, sliced shopping list
- 2 (14 1/2 ounce) cans low sodium chicken broth shopping list
- 1 bunch green onions, chopped shopping list
- 1/2 teaspoon salt, or to taste shopping list
- 1/4 teaspoon ground black pepper shopping list
- 16 ounces cream cheese, softened shopping list
- 1 cup sour cream shopping list
- 1 1/2 tablespoons fresh dill, chopped shopping list
How to make it
- In large saucepan, combine zucchini, broth, green onions, salt and pepper.
- Bring to a boil.
- Reduce heat and simmer 20 to 25 minutes or until zucchini is very soft. Remove from heat.
- Let stand 10 to 15 minutes.
- Transfer carefully to food processor.
- Add cream cheese, sour cream and dill.
- Process until smooth.
- Transfer to bowl. Cover and chill ovenight.
- May be garnished with additonal fresh dill or parsley if desired.
The Rating
Reviewed by 3 people-
I love this recipe. Thanks for posting
5 forks and flagged and saved.
Vickie
Glad you like my shoes.
victoriaregina
in USA loved it
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Wonderful recipe, can't wait to make this for lunches....way better than a boring sandwich.
notyourmomma
in South St. Petersburg loved it
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