Jacqueline Marie's Notes:
Expand2-3 tablespoons Olive Oil Ask a question about this ingredient
1 Medium Onion chopped Ask a question about this ingredient
2 Garlic cloves sliced or crushed Ask a question about this ingredient
6-9 Zucchini or Summer Squash or a mix of both. I prefer mixed. Ask a question about this ingredient
4 cups Chicken or Vegetable broth salted or unsalted Ask a question about this ingredient
Sour Cream for garnish Ask a question about this ingredient
In a large pot over medium heat, cook the onions and garlic in the olive oil until browned, do not burn.
Ask a question about this stepAdd zucchini and summer squash, toss with the onions and add broth and bring to a boil.
Ask a question about this stepOnce boiling, cover, lower heat to a simmer, and cook 10 minutes, until zucchini are tender.
Ask a question about this stepLet cool to lukewarm and blend until smooth with a blender. Serve lukewarm or refrigerate and serve cold. Garnish with sour cream. Enjoy!
Ask a question about this stepFascinating. The soup featured in that "Sunset Magazine" recipe is full of basil. I was wondering how the posted recipe turned out so green, with no herbs and just a few zucchini skins.
Antonia, try the Sunset recipe. It is delicious.
I love this too!! I've GOT to lose some of this Food52 weight I've put on and am looking for healthy lower-fat dishes right now. This looks a perfect recipe for me. Do you have to let it cool before pureeing?
Merrill is a co-founder of food52.
This photo is from SUNSET magazine May 2008 and the photographer is : Annabelle Breakey. Please credit or remove.