Best Zucchini Cucumber Soup Recipes

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Steps:

• Melt butter in large soup pot. Add onions and garlic. Add vegetables, curry, and broth, bring to a boil, then simmer, covered, for 20 minutes.
• Remove from heat. Allow to cool lukewarm. Using a food processor or blender, puree the soup. Return to pot; add cream or milk; heat briefly and serve hot (or chill and serve cold the next day).

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Steps:

• Melt butter in a large soup pot. Add onions and garlic. Add zucchini, cucumber, carrots and curry. Add the broth, bring to boil, then simmer at slow boil 20 minutes.
• Using a food mill, blender or food processor, puree the soup. Return to the pot; add cream; heat briefly and serve hot or chilled the next day.

CREAMY COURGETTE (ZUCCHINI) OR CUCUMBER SOUP.

Steps:

• Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
• When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
• After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
• Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
• Remove from the heat & stir in the cream, reserving 4 tbsp for later.
• Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.

ZUCCHINI CUCUMBER SOUP

Steps:

• Purée zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.
• Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crme frache. Serve soup topped with dollops of crme frache.

ZUCCHINI CUCUMBER SOUP

Steps:

• Add zucchini to boiling water in saucepan; cook 5 min. or until zucchini is tender.
• Meanwhile, heat dressing in small skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until tender, stirring in marjoram for the last minute.
• Drain zucchini; place in blender. Add onions and all remaining ingredients; blend until smooth. Pour into airtight container.
• Refrigerate several hours or until chilled.