Try this Zucchini Cucumber Soup tonight. With sour cream and Italian dressing, this Zucchini Cucumber Soup delivers the cool and the creamy.
What You Need
Original recipe yields 4 servings
4 zucchini (1 lb.), chopped
2 Tbsp. KRAFT Zesty Italian Dressing
1 small onion, sliced
1/4 tsp. dried marjoram leaves
1-1/2 cups chopped English cucumbers
3 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. ground black pepper
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Let's Make It
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.
Add 1/4 tsp. crushed red pepper to cooked onions along with the marjoram.
Garnish individual bowls of soup with sliced additional cucumbers.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 1 cup each
* 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.