Chilled Zucchini Soup

1. 1

   Thinly slice the zucchini and onion.

2. 2

   Slice the onion against the grain.

3. 3

   In a pot, sweat the onion in olive oil, add the zucchini, and saute.

4. 4

   Add water and the consomme soup stock granules (or 1/2 consomme cube) to the pot, cover with a lid, boil until tender, then turn off the heat.

5. 5

   When it cools, transfer to a blender or food processor, pulse until smooth, reheat in the pot, and dilute with soy milk (or milk).

6. 6

   Season with salt and pepper, and turn off the heat before it comes to a boil.

7. 7

   Reheating is optional in Steps 4 and 5.

8. 8

   Let cool, then transfer to individual serving bowls (I recommend chilling the bowls).

9. 9

   Drizzle with heavy cream to taste.

10. 10

    You could also serve warm.

11. 11

    I used yellow zucchini.

* Per serving · 4 servings · Values may vary.

No additional tips available.