Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is my variation on a recipe I found in a magazine. Garnish soup with fresh basil leaves and a drizzle of olive oil to serve.

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Recipe Summary

additional:
1 hr
total:
1 hr 15 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend cucumbers, zucchini, onion, olive oil, basil leaves, and lemon juice together in a blender until smooth; add cream, salt, and pepper and pulse until smooth.

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  • Refrigerate soup until chilled, at least 1 hour.

Cook's Notes:

Scallions can be substituted for the onion. Half-and-half can be substituted for the cream.

Nutrition Facts

453 calories; protein 2.4g; carbohydrates 11g; fat 46.3g; cholesterol 20.4mg; sodium 16.3mg. Full Nutrition
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