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
Continue After Advertisement
Ingredients
-
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
Directions
-
Heat a large saucepan or dutch oven, add butter and sauté onions until transparent.
-
Add zucchini, wine vinegar, water and bouillon cubes. Stir to dissolve bouillon cubes.
-
Bring to a boil and add Cream of Wheat. Cook partially covered for 20-25 minutes
-
Blend soup in a blender in batches, being careful to not fill the blender too full. Place blended soup in a large bowl.
-
Add sour cream to dilute, the add to soup. It is fine to add sour cream when blending the soup, as well.
-
Stir until well blended and chill.
Garnish with an additional dollop of sour cream and a sprinkle of chopped parsley.
Enjoy!
See what other Food52ers are saying.