There's no better way to use a bumper crop of zucchini than in this…cucumber soup? Yup. This cool and creamy soup is full of surprises.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 zucchini (1 lb./450 g), chopped
3 green onions, sliced
1-1/2 cups chopped English cucumbers
3 Tbsp. sour cream
2 Tbsp. Kraft Zesty Italian Dressing
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How do I make it ?
Cook zucchini in boiling water in large saucepan 5 min. or until tender, adding onions to the boiling water for the last minute; drain.
Blend zucchini mixture and remaining ingredients in blender until smooth. Transfer to bowl.
Refrigerate several hours or until chilled.
Kraft Kitchen Tips!
Garnish individual bowls of soup with sliced additional cucumbers.
Long thin European or English greenhouse-grown cucumbers, typically sold wrapped in plastic, are virtually seedless. They're milder in flavour than their traditional counterparts.
Calories From Fat
% Daily Value
Total fat 3.5 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 80 mg
Total carbohydrate 7 g
Dietary fibre 2 g
Sugars 4 g
Protein 2 g
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.