Cold Zucchini Soup
Serving Size / Yield
- 2 large zucchini
- 2 Tbs. extra virgin olive oil
- 1 small onion, thinly sliced
- 1/4 tsp. red pepper flakes
- 1 C vegetable stock
- Salt, to taste
- Pepper, to taste
- 1/2 C milk and sour cream
Trim the ends of the zucchini. Split in half lengthwise and cut into half-inch slices.
Heat the oil in a pan over medium heat. Add onion and red pepper flakes. Cook until the onion is translucent, about 5 minutes. Add the zucchini and cook for another 5 to 7 minutes.
While zucchini is cooking and starts to dry out, add the vegetable stock. Cook until the zucchini is soft and the stock is boiling. Season with salt and pepper to taste.
Remove from heat and puree the soup in a blender or food processor. Add milk and sour cream and blend until creamy.
Put soup in refrigerator to chill for at least one hour. Serve.