Summer (cold!) zucchini soup
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Recipe type: Dinner, lunch, all the time
Author: Jen
Serves: 10. Or just me.
Recipe from Julie.
Ingredients
Directions
  1. Place zucchini in pot and add the broth, salt, pepper, and dill. Cook 20-30 minutes, or until tender.
  2. Meanwhile, in the blender, mix the creamy ingredients (tofu + cream cheese + sour cream). Pour into bowl and set aside.
  3. When the zucchini is cooked, spoon a portion of the zucchini and broth and a portion of the cream mixture into the blender. Blend. And pour into a bowl/container to store in your fridge. Warning: you'll need a big container.
  4. Keep mixing portions in the mixer and adding to your bowl until all ingredients are blended.
  5. Stir in chopped green onions.
  6. Chill until very cold. Usually overnight.
  7. Taste in the morning and see if you need more salt, pepper and/or dill.
  8. And Enjoy!! (You're welcome.)
Notes
Cook time: 10 min prep+ 30 min cook and mix +15 min blending + overnight cooling.
Recipe by Wine and a Spoon at http://wineandaspoon.com/zucchini-soup/