Zucchini Soup

Now, I know what you're thinking...."Soup in this hot weather! Forget it!" This is actually a COLD soup (of which I am not usually a fan). But this came recommended by long-time blog follower, fellow teacher and friend, Judy C. She new I was looking for zucchini recipes and sent this along. It is not only delicious but it's healthy too!

It has taken me a while to make this soup because it calls for a blender (something I do not own). So my sister-in-law, Dianne, heard I wanted to try this and offered up her Hamilton Beach Personal Blender. I looked at it and thought, "This little thing isn't going to work." But in fact, it was just perfect.

So, Grab your pot! Get your blender! And go!


Zucchini Cold Soup

• Saute one large Vadalia onion in butter in a fairly large pot
• Dice 4 pounds green zucchini
• When onion is sauteed, add zucchini to pot
• Add one small can College Inn fat free chicken broth
• Stir and Cover

• When zucchini is cooked, cool on stove
• Add 1/2 teasp. salt and one full teasp. curry
• When pot is cool, put into a blender to "blend" to thicken soup consistency

• Serve with croutons

No here is where it got a little tricky for me. I didn't have any curry so I decided a good substitute would be crushed red pepper flakes. While I love the taste of them, my dear Dave does not. Unfortunately, I added a bit too much and it was overly spicy for him.

I thought I wouldn't enjoy the cold soup and it was actually a nice change. I'm thinking though that this could be easily served warm...Judy might have to chime in on this one.

So even though one of us did not go back for seconds, the other did. Therefore, this recipe receives a 2 on the Roll-Rater scale.

By the way - do you like my vintage Syracuse China Bowls circa 1950's? A great purchase on eBay!

Let me know if you try the soup!

Happy Dining!