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.
The main thing:
Other stuff:
Made by Véronique
Published at 2015-12-16, this recipe is for 4 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 06-09-2023
View the original recipe via:
https://ohmydish.com/recipe/cream-of-zucchini-and-cucumber-soup
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!
