Very easy and velvety soup. Great as a starter or as a tasteful lunch served with bread. Cream of zucchini and cucumber soup is ready in 20 minutes.
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Peel and roughly chop up the shallot and garlic clove. Rinse the zucchini and cucumber under running cold water.
Remove the ends of the zucchini and cucumber and chop them both in pieces, not too large.
Heat about 1 tablespoon olive oil in the medium-sized pan and saute the chopped shallot and garlic for about 2 minutes. Add zucchini and cucumber pieces and cook them for a few minutes more.
Pour in the vegetable stock, creme fraiche and cream. Bring the soup to a boil and when it starts to boil, turn down the heat. Let the soup simmer for about 10 minutes, depending on the size of the zucchini and cucumber.
Use the blender to create a smooth soup. Season with pepper and salt.
Tip: Did you know that for an even easier and quicker soup, you can just add zucchini, cucumber, vegetable stock, creme fraiche and cream to a pan and bring them to a boil?
Blend it smooth, and that's it. It won't be as tasty without garlic and shallot, but it's delicious too and very fast!
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