Cucumber-Zucchini Soup

By Peggio

Ingredients

• Serves 6
• 1 pound zucchini, chopped
• 3/4 pound cucumbers, peeled
• 1/2 sweet onion, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 small fresh green chile
• 1/2 teaspoon ground coriander
• Kosher salt and freshly ground pepper
• Zucchini flowers for garnish

Preparation

Step 1

Puree the zucchini, cucumbers, onion, vinegar, water, chile, coriander, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender until very smooth.

Season with salt and pepper to taste; then serve topped with the torn zucchini flowers.