Cold Zucchini Cucumber Dill Soup

Friends, I am sharing one of my mom's famous recipe's with you today. Before she shared this recipe with me, she would visit in the summer time and bring a giant mason jar of this soup for our lunch. Only 95 calories per serving and it has no cream. We would end up drinking it out of a coffee mug for lunch, snacks, or dinner until it was gone. It's just that good.

My sweet husband helped me bring my favorite white table to our front porch where I have the best light. I dusted off my 50mm 1.4 lens and took the best pictures I've taken in months. Sometimes when you walk away from something for a bit, you realize whether it's right for you. I realized on this beautiful overcast day that this blog is a great joy to me, and I hope to bring you a couple more special recipes this summer. 

Cold Zucchini Cucumber Dill Soup

recipe yields 8 cups and serves 6. Only 95 calories per serving! 

4 Tbsp oil

2 cups (about 2 yellow onions), coarsely chopped

2 pounds zucchini, washed with ends removed, coarsely chopped

4 cups (2 cucumbers) washed, seeds removed, skin on, chopped

1/4 cup chopped fresh dill

3 cups chicken broth (I use Better than Bouillon)

Salt and pepper to taste

Garnish - finely chopped cucumber, tomato, and a few sprigs of dill

1. Cook onions in oil until soft. Add zucchini and cucumbers and cook for about 15 minutes until soft. Use medium heat and stir a few times, do not let them brown.
2. Add broth and cook for 15 minutes more. Let it cool, then add the dill and process the soup in a blender or food processor until smooth. Pour in a bowl and refrigerate.
3. Prior to serving, may add a dollop of sour cream if desired and garnish with cucumber, tomato, and dill sprigs.