recipe yields 8 cups and serves 6. Only 95 calories per serving!
4 Tbsp oil
2 cups (about 2 yellow onions), coarsely chopped
2 pounds zucchini, washed with ends removed, coarsely chopped
4 cups (2 cucumbers) washed, seeds removed, skin on, chopped
1/4 cup chopped fresh dill
3 cups chicken broth (I use Better than Bouillon)
Salt and pepper to taste
Garnish – finely chopped cucumber, tomato, and a few sprigs of dill
- Cook onions in oil until soft. Add zucchini and cucumbers and cook for about 15 minutes until soft. Use medium heat and stir a few times, do not let them brown.
- Add broth and cook for 15 minutes more. Let it cool, then add the dill and process the soup in a blender or food processor until smooth. Pour in a bowl and refrigerate.
- Prior to serving, may add a dollop of sour cream if desired and garnish with cucumber, tomato, and dill sprigs.