This recipe takes Julia Child’s recipe for cream of cucumber soup and turns it into a healthier zucchini version.
1½ lbs zucchini (about 3 eight inch long) cut into 1/2 inch chunks, between 4 and 5 cups
½ cup minced onions
3 tablespoons oil
4 cups vegetable or chicken stock
2 cups water
1½ teaspoons wine vinegar
¾ teaspoon dried dill (or 2 teaspoon fresh)
4 tablespoons cream of wheat or Farina
salt and white pepper
Cook the onion in oil several minutes until tender, but not browned in a heavy saucepan.
Add zucchini, broth, water, vinegar and dill. Bring to a boil, then stir in the Farina. Simmer, partially covered for 20-25 minutes.
Puree in a blender and return to the pot. Thin out with more liquid if necessary. Season carefully with salt and pepper.
If you want to be fancy, you can sprinkle a bit of fresh dill on top of each serving. This can be served hot or cold.