culinary review
   
   
Recipes » Soups & Stews

Zucchini and Cucumber Soup

Last Modified: 06/21/10
First Published: 06/21/10
Views: 1008
    >>
 Views: 1008
click on any ingredient
for more information, including
measurement conversions
Measurements
 |
General Info
Servings: 6
Total Cost: $5.93
Cost Per Serving: $0.99
Total Calories: 1,075
Calories/Serving: 179
IngredientVolumeMassCostCalorie
Zucchini * 1.25 Pounds $2.36 91
Cucumber, English, Hot House * 1.00 Pound $1.27 69
Celery, Chopped 2 Cups 240.00 Grams $0.26 34
Onions, Spring Or Scallions, Green * 1.00 Ounce $0.35 9
Garlic 1 Tablespoon 8.50 Grams $0.04 13
Chicken Broth 4 1/2 Cups 1,093.50 Grams $0.49 54
Salt, Kosher 1 Teaspoon 4.80 Grams $0.01 0
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5
Heavy Whipping Cream 36% 1 Cup 240.00 Grams $1.13 800

A nice soup with ingredients fresh from the garden. Add a small salad and bread and you have a complete meal.

Ingredients:

  • 3 medium zucchini, sliced
  • 1 cucumber, peeled, seeded and drained
  • 3 ribs celery, sliced
  • 2 scallions, sliced
  • 3 garlic cloves, sliced
  • 4-5 cups chicken broth
  • Fresh herbs: parsley, dill, thyme
  • salt and pepper to taste
  • 1 cup heavy cream or sour cream

Method:

Heat zucchini, cucumber, celery, scallions and herbs in broth until soft. Puree in batches in a hand blender in food processor until smooth. Stir in cream and salt and pepper to taste. Top with chopped raw zucchini and cucumber. About 6 servings.