Name: Zucchini Cucumber Soup
Cook time: 15 min
Total time: 15 min
Yield: Makes about 4 cups
Ingredients: 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 3/4 teaspoons salt; 1 teaspoon ground coriander; 1/2 cup crme frache (4 oz)

Recipe information

Total Time
15 min
Yield
Makes about 4 cups

Ingredients

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 3/4 teaspoons salt

1 teaspoon ground coriander

1/2 cup crme frache (4 oz)

Preparation

Step 1
Purée zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.
Step 2
Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crme frache. Serve soup topped with dollops of crme frache.

TagsSoup Soup/Stew Zucchini Squash Vegetable Cucumber Side Starter Dinner Lunch Gluten Free Nut Free Vegetarian No-Cook Blender Gourmet

Recipe notes

José Andrés Recipes Worth Bookmarking

Like carrot farro salad and chicken paella.

The Most-Saved Recipes in the Epicurious App in May

Like miso-peanut hibachi chicken and spring orzotto.

Paella de Pollo con Verduras

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

Miso-Peanut Hibachi Chicken

The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.