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2 large potatoes, peeled and cubed
Cook potatoes in 3 cups of broth until soft. Cool.
Sauté onion and garlic in a large non-stick pan until softened. Add cucumbers and zucchini and sauté about 10 minutes more. Add remaining broth, cover and simmer until soft.
Puree veggie mixture and potatoes, with all the cooking liquid. (You will probably have to do this in batches.) Combine and add salt and pepper to taste. Chill.
Garnish with dill at serving time if desired.
Poster's Notes:
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: N/A
2 medium onions, diced
2 cloves garlic
4 large cucumbers, peeled and diced
2 medium zucchini, peeled and diced, optional
5 cups vegetable broth, chicken-flavored
Salt and pepper
Fresh dill for garnish, optional
This is a refreshing (and filling) soup, which I first tasted at a friend's house. I used 6 medium cucumbers instead of 4 large ones (large ones are often bitter) and 3 smallish kishuim (Israeli summer squash) instead of the zucchini. I mixed powdered bouillon with water to use as the broth, and garnished each serving with some dill and a dollop of light sour cream, since we were having a dairy meal. Yogurt would also be good.