Cold Zucchini Soup

We are entering zucchini season and it is hot so this recipe will kill three birds with one stone: avoiding cooking much at the stove, using up your zucchini and  cooling you off with a chilled soup!

My starting point was Zucchini Noodle Gazpacho from Homemade and Yummy and she seems to have a few other recipes worth looking into:

• Refrigerator pickled zucchinis ribbons

• Greek zoodle salad

Her soup recipe uses raw zucchini and cucumber, but I did my soup differently, choosing to steam the squash and onions before blending. And I didn't use cucumber.

So here's my version of Zucchini Gazpacho:

Ingredients:

3 mid-size green zucchini, yellow squash or crooked necked squash

Half of a giant Walla Walla Sweet onion

Fresh herbs: I used basil and mint

1/2 cup sour cream

Salt and pepper to taste

Garnish with cherry tomatoes, herbs and scallions

1. Rough cut the onion and squash

2. Steam for 5-7 minutes or until just soft

3. Put vegetables in blender with herbs and sour cream. Blend until smooth.

4. Season with salt and pepper

5. Refrigerate or set on ice and stir a few times to cool it down

6. Serve with garnishes on top

Enjoy!