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Chilled Zucchini Soup

Chilled Zucchini Soup
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Yield: Serves 8

"This is a great favorite with our guests and we serve it during the winter season, too, as it can be served hot by substituting cream for the sour cream." --The Old Tavern, Grafton, Vermont

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  • 1/2 cup minced onions or scallions
  • 3 tablespoons butter
  • 1-1/2 pounds zucchini, cut into chunks
  • 6 cups liquid (either water or chicken broth or a combination of both)
  • 1-1/2 teaspoons white wine vinegar
  • 3/4 teaspoon dried dill
  • 4 tablespoons quick-cooking Cream of Wheat
  • 1 cup sour cream


Cook onions slowly in butter until soft. Add zucchini, liquid, vinegar, and dill and bring to a rolling boil. Add Cream of Wheat and cook, partially covered, about 20 to 25 minutes. Cool and put through food mill or blender. Add sour cream and blend well. Serve well chilled, with a sprinkling of chopped fresh dill if desired or a dollop of sour cream sprinkled with fresh dill.
Updated Wednesday, April 2nd, 2008

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