Ingredients

The following ingredients have 8 Servings
  • 4 pounds organic zucchini, trimmed but not peeled, seeds removed
  • 1/4 cup olive oil
  • 1 1/2 cups chopped onion
  • 4-6 garlic cloves, chopped
  • 1 quart low-sodium chicken broth
  • 1/4 cup packed cilantro leaves
  • 1 tablespoon salt
  • Freshly ground black pepper
  • 1-2 tablespoons white wine vinegar
  • Sour cream or Crème Fraîche to serve

Instruction

  • Dice the zucchini.
  • Heat the olive oil in a large pot. Cook the onion until soft and translucent, stirring often. Add the garlic and cook for another 1-2 minutes.
  • Add the zucchini and cook for 10-12 minutes, turning every so often, until they start to soften.
  • Add the broth and cover. Cook until the zucchini are soft, about 25 minutes, stirring every so often.
  • Add the cilantro and puree the soup with an immersion stick blender. Since the seeds have already been removed, no straining is necessary. Season with salt and pepper and add vinegar to taste.
  • Let cool and freeze. To serve, reheat slowly but thoroughly. Serve with a dollop of sour cream or Crème Fraîche.