Cold cucumber and zucchini soup Un petit Oiseau dans la Cuisine
Preparation. In a blender, combine the cucumber and zucchini chunks. Add the yogurt, garlic, shallot, vinegar, lime juice and both the cilantro (or dill) and chili pepper (if using). While blending at high speed, drizzle in the extra virgin olive oil. Continue to blend at high speed until creamy and smooth. Taste and adjust with salt and pepper.
Chilled Cucumber Zucchini Basil Soup
Instructions. In a pot set over medium heat, melt the butter. Add the onion and garlic and sauté for 5 minutes until soft and translucent. Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften. Pour in the stock and season with salt and pepper.
Artichokes & Anchovies Cucumber Zucchini Soup Zucchini soup
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).
Spinach cucumber and zucchini soup
Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute. Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
Cucumber Zucchini Soup The Frugaler
Directions. Heat butter and oil in a large saucepan over medium-high heat until butter melts. Add onion and garlic; sauté until translucent, 3 to 5 minutes. Add cucumbers and zucchini; cook and stir until softened, 2 to 3 minutes. Add broth and bring to a boil. Reduce the heat to medium-low and simmer until vegetables are tender, 20 to 25 minutes.
Chilled Cucumber Zucchini Soup — Live Well with Kate
Cook and stir onion and garlic in the butter until tender, 3 to 5 minutes. Add chopped cucumber and zucchini; cook and stir for 2 to 3 minutes. Pour broth over the mixture; bring to a boil, and reduce heat to medium-low. Let the soup simmer for 20 minutes, or until the vegetables are soft. Remove from heat and cool for a few minutes.
Easy Vegan Zucchini and Vegetable Soup Wandering Spice
Chop potatoes, zucchini, celery, cucumbers, leeks, garlic, shallots, and mushrooms. Add vegetable mixture to the boiling chicken stock and continue cooking on low heat for 30 minutes. Near the end of cook time (ten minutes), remove the bay leaves. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
Cucumber Zucchini Soup The Frugaler
Cold Cucumber and Zucchini Soup. Ingredients: 0,75 cucumber; 0,5 zucchini; sea salt; 1 garlic clove ; 0,75 cup natural yogurt;. I grated the cucumber and the zucchini, sprinkled them with a bit of salt and set aside for about 5 minutes. Then I drained the excess water. I added pressed garlic, yogurt and pepper, stirred, and sprinkled.
Just Peachy Cucumber and Zucchini Soup
Gather the ingredients. In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper, and cook over moderately low heat, stirring frequently, until.
Cucumber Zucchini Soup Flickr
Step 1. 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. Step 2. 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.
Artichokes & Anchovies Cucumber Zucchini Soup
Add the diced onions and cook for about 5 minutes, until translucent and starting to brown. Add the minced garlic and saute for 1-2 minutes, until fragrant. Add the zucchini and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 8-12 minutes, until the zucchini is tender.
Cream of zucchini and cucumber soup Ohmydish
Heat the olive oil and butter in a large dutch oven or pot over medium heat. Add the shallot and season with a pinch of salt. Saute for 7-8 minutes, until softened. Add the garlic and cook until fragrant, about 30 seconds. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
Cold Cucumber + Zucchini Soup Cowgirl Chef
Makes 4 servings. Peel and remove the seeds of the cucumber. Roughly chop and put into the blender. Chop the zucchini and add to the blender, too. Same with the shallot. Add the jalapeño, cilantro, mint, buttermilk, Champagne vinegar, olive oil, and sea salt and pepper to taste. Blend until smooth.
Creamy Zucchini Soup with Walnuts and Dill Once Upon a Chef
Cucumber - Zucchini soup is a blender soup ideal for lunch or an appetizer for a bbq party. Fresh zucchini and pineapple, and a couple of straightforward ingredients, together with the support of a blender, make a thick, creamy gazpacho soup. Top it off with a few interesting zucchini noodles and parmesan crisps.
July 2016 Paraclete Press
Ingredients. Makes about 4 cups. 1 lb zucchini, chopped. 3/4 lb seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups) 1/3 cup chopped sweet onion such as Vidalia. 1/4 cup white.
cucumber zucchini soup sandwriter77 Flickr
Prep Time 15 mins. Cook Time 40 mins. Total Time 55 mins. Servings 4 servings. If you are using extra large zucchini, scoop out and discard the seeds first. And if the skin is thick or tough, peel it and discard the peels. To make gluten-free: substitute the bread with 1 cup of chopped potatoes, cooked or uncooked, or cooked rice.