Boistfort Valley Farm
Community Supported Recipe Box

Zucchini Cucumber Soup

I haven't tried this recipe, but it seems so easy, I thought I'd pass it on.


  • 1 lb zucchini, chopped
  • 3/4 lb seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups)
  • 1/3 cup chopped sweet onion such as Vidalia
  • 1/4 cup white-wine vinegar
  • 1/4 cup water
  • 1 teaspoon chopped fresh hot green chile
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 cup crème fraiche (4 oz) -- plain Greek yogurt is my vote here.


dish: soup
season: fall

Purée zucchini, cucumber, onion, vinegar, water, chile, 1/2 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.

Whisk remaining salt and 1/2 teaspoon coriander into creme frache. Serve soup topped with dollops of crème fraiche (or plain Greek yogurt).

Adapted from Gourmet, August 2006