Cold Zucchini Soup

Submitted by: Susan Hodge

Attributed to: Yeaman's Hall

Category: Soup

Description: A light refreshing summer soup

Prep time: 20

Total Time: 40 minutes + chill time

Servings: 4

Difficulty rating: 3

Ingredients:

2 Large zucchini, sliced

1 Green pepper, chopped

1/4 Cup finely chopped yellow onion

3 Cups chicken stock

1 Cup sour cream or plain yogurt

1 Tablespoon chopped fresh parsley

1/2 Teaspoon chopped fresh dill

Salt and pepper to taste

1/2 Cup (or more) chopped zucchini

Special tools/utensils needed:

 Blender, strainer

Directions: 

1. Reserve 4 slices of zucchini for garnish. Place the remaining sliced zucchini in a large saucepan. Add the green pepper, onion and chicken stock. Simmer, covered for 20 minutes

2. Strain the vegetables, reserving the stock. 

3. Combine the vegetables, sour cream, parsley, dill, salt and pepper in a blender container. Process until pureed. 

4. Combine the pureed mixture and the reserved stock in a refrigerator container and mix well. 

5. Chill, covered until cold. 

6. Ladle into bowls. Add chopped zucchini to give the soup some crunch. Garnish each serving with a reserved slice of zucchini and additional sour cream and dill.