Herbed Zucchini Soup

This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.

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3 Reviews for Herbed Zucchini Soup

02/16/2013

Anonymous

Recommends this recipe

Easy on the Tarragon

I used dried tarragon and it was a bit overpowering. Would reduce qty. or try dill next time.

Pros: Really easy and quick for a non-cook

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08/04/2012

Anonymous

Recommends this recipe

Easy to make and very tasty

Loved it! It's really easy to make and tastes great - and is freezable, too. I make it every now and again, it's a perfect choice for lunch.

Pros: Quick preparation

Comments

04/11/2012

Anonymous

Recommends this recipe

Delicious, better than it sounds!

I used frash tarragon instead of dill. The only adjustments I made were to add minced garlic, and I used 2 zucchini and 1 squash. I was surprised at how much flavor this had. I'm eating it now for lunch and it's so delicious with whole wheat pita bread dipped in it. I think next time I'll use fresh dill for a change, and I'll add fresh diced tomatoes and about a 1/2 cup of corn. I think it needs a little more texture. The flavor is really quite good, though!

Pros: very quick preparation

Comments (1)

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Anonymous wrote 42 weeks 6 hours ago

Oh YUM! My daughter

Oh YUM! My daughter recommended this and it's terrific. I have more than enough zucchini from my garden and had given up on finding anything new to do with it - until this came along. Easy, delicious and versatile. I had to change it a bit probably because my zucchini are the size of softball bats and lack flavor. And, my tarragon is old, so I added extra. That didn't seem to do much so I added the dill, then a tablespoon of minced garlic. Perfect. It's just as good cold as it is heated. This is a keeper.