Author Notes
My Grandmother, Grace, served this soup every summer using zucchini from her garden.
I've never found a better cold soup!!! During the summer, I serve this soup in "shooter" glasses for appetizers! Pretty green color and Yummy! —Deborah Fabricant
Ingredients
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6
Fresh Zucchini, Sliced into 1/2 " pieces
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2 cups
Chopped Onions
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3 tablespoons
butter
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1 1/4 teaspoons
Wine Vinegar (I used red wine vinegar)
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8 cups
Water
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9
Chicken Bouillon cubes
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6 tablespoons
Cream of Wheat (not instant)
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1/2 pint
Sour Cream
Directions
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Heat a large saucepan or dutch oven, add butter and sauté onions until transparent.
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Add zucchini, wine vinegar, water and bouillon cubes. Stir to dissolve bouillon cubes.
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Bring to a boil and add Cream of Wheat. Cook partially covered for 20-25 minutes
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Blend soup in a blender in batches, being careful to not fill the blender too full. Place blended soup in a large bowl.
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Add sour cream to dilute, the add to soup. It is fine to add sour cream when blending the soup, as well.
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Stir until well blended and chill.
Garnish with an additional dollop of sour cream and a sprinkle of chopped parsley.
Enjoy!
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