Author Notes
I like this soup hot or cold, but prefer it cold. It was a recipe given to me by a nice lady I used to work for. She was making it one day while I was at her home and asked me to try it. I loved it! She was kind enough to share her recipe. Very simple, but a lot of taste. —Jacqueline Marie
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Ingredients
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2-3 tablespoons
Olive Oil
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1
Medium Onion chopped
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2
Garlic cloves sliced or crushed
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6-9
Zucchini or Summer Squash or a mix of both. I prefer mixed.
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4 cups
Chicken or Vegetable broth salted or unsalted
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Sour Cream for garnish
Directions
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In a large pot over medium heat, cook the onions and garlic in the olive oil until browned, do not burn.
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Add zucchini and summer squash, toss with the onions and add broth and bring to a boil.
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Once boiling, cover, lower heat to a simmer, and cook 10 minutes, until zucchini are tender.
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Let cool to lukewarm and blend until smooth with a blender. Serve lukewarm or refrigerate and serve cold. Garnish with sour cream.
Enjoy!
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