Zucchini-Cucumber Soup

Zucchini Cucumber Soup

Ingredients:
1 large zucchini 
1/3 cup water 
1 large cucumber (the watery/juicy kind with big seeds) 
4 heaping table spoons of sour cream 
Salt to taste 
Herbs (I used basil and thyme) 
Olive oil 

Directions:
Slice zucchini into quarters.  I don’t peel mine but if prefer, you can. 

Sauté in a skillet, covered with a lid, on medium heat with a little olive oil, salt, and about a 1/3 cup water until the zucchini start becoming transparent and soft. Add herbs for the last few minutes. 

Dice cucumber (I kept all the seeds) 

Combine the zucchini, cucumber, and sour cream in the blender pitcher and blend until puréed. 

I like it cold in the summer, so I let it cool off and then put in the fridge. It’s great if you make it in the afternoon and have it for dinner or even the next day!  

TIP:  Don’t skimp on the herbs!