Featured Brand Sites
Product By Category
Tools & Info
4 servings, about 1 cup each
Read MoreRead Less
Tap or click steps to mark as complete
Add 1/4 tsp. crushed red pepper to cooked onions along with the marjoram.
Trim ends from cucumber, then cut lengthwise in half. Use the tip of a teaspoon to gently scrape out seeds from each half starting at the top and moving downward in one direction.
Garnish individual bowls of soup with sliced additional cucumbers.
Cool and creamy, this vegetable-based soup is a good source of vitamin C from the zucchini.
* 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.