Zucchini Cucumber Soup - Kraft Recipes Top
Comida Kraft
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Zucchini Cucumber Soup

Prep Time
Total Time

4 servings, about 1 cup each

Try this Zucchini Cucumber Soup tonight. With sour cream and Italian dressing, this Zucchini Cucumber Soup delivers the cool and the creamy.

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What You Need

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Make It

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  • Add zucchini to boiling water in saucepan; cook 5 min. or until zucchini is tender.
  • Meanwhile, heat dressing in small skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until tender, stirring in marjoram for the last minute.
  • Drain zucchini; place in blender. Add onions and all remaining ingredients; blend until smooth. Pour into airtight container.
  • Refrigerate several hours or until chilled.

Special Equipment Needed

Special Extra

Add 1/4 tsp. crushed red pepper to cooked onions along with the marjoram.

Serving Suggestion

Garnish individual bowls of soup with sliced additional cucumbers.


  • 4 servings, about 1 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

Cool and creamy, this vegetable-based soup is a good source of vitamin C from the zucchini.

Nutritional Information

Serving Size 4 servings, about 1 cup each
Calories 70
Total fat 3.5g
Saturated fat 1.5g
Cholesterol 10mg
Sodium 90mg
Carbohydrate 8g
Dietary fiber 2g
Sugars 5g
Protein 2g
% Daily Value
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 4 %DV

* 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.

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