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Author Notes: Zucchinis, dill, parsley and two big shrubs of lemon balm herb in my garden gave me an idea for this herbed zucchini soup. With a minimal effort and short list of ingredients, you can make a perfect appetizer, or pair it with your favorite rustic bread and spoonful of sour cream and you’ll have great main dish for a lazy summer afternoon.
- 3 medium zucchinis
- 1 onion
- 1 handful lemon balm
- 1 handful fresh dill
- 3 tablespoons olive oil
- 3 cups water (or vegetable broth)
- few basil and parsley leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- juice of half lemon
- few teaspoons sour cream for decoration
- Dice onion, peel and cut zucchinis into smaller pieces. Heat olive oil over low heat; add onion and sauté until translucent. Add zucchinis and half amount of water, cover it, turn the heat onto medium, bring to boil and cook for 10 minutes, or until zucchinis are tender. Remove pot from the heat, add herbs and spices. Pour other half of water, then transfer into blender and blend until smooth. Return pureed zucchinis into the pot, adjust consistency with water, bring again to boil. Serve with lemon juice and/or tablespoon of your favorite sour cream.
- * For this lemon balm zucchini soup I used light skinned zucchinis and I peeled them to get perfectly smooth soup texture. Because of this, color of soup is quite light, but if you’d like to get vivid green color of the soup, you should not peel the zucchinis. Color vs. smoothness – it’s up to you to decide…
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash