Make Ahead

Grandma Grace's Zucchini Soup

August 11, 2014
0 Ratings
  • Serves 8-10
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

What You'll Need
  • 6 Fresh Zucchini, Sliced into 1/2 " pieces
  • 2 cups Chopped Onions
  • 3 tablespoons butter
  • 1 1/4 teaspoons Wine Vinegar (I used red wine vinegar)
  • 8 cups Water
  • 9 Chicken Bouillon cubes
  • 6 tablespoons Cream of Wheat (not instant)
  • 1/2 pint Sour Cream
  1. Heat a large saucepan or dutch oven, add butter and sauté onions until transparent.
  2. Add zucchini, wine vinegar, water and bouillon cubes. Stir to dissolve bouillon cubes.
  3. Bring to a boil and add Cream of Wheat. Cook partially covered for 20-25 minutes
  4. Blend soup in a blender in batches, being careful to not fill the blender too full. Place blended soup in a large bowl.
  5. Add sour cream to dilute, the add to soup. It is fine to add sour cream when blending the soup, as well.
  6. Stir until well blended and chill. Garnish with an additional dollop of sour cream and a sprinkle of chopped parsley. Enjoy!
Contest Entries

See what other Food52ers are saying.

0 Reviews