in Middle East, Russia, Soup Recipes

Georgian zucchini and cheese soup

updated

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Ingredients for 4 servings:

  • 600 g zucchini
  • 1 clove(s) garlic
  • ½ tsp fenugreek
  • 100 g soft cheese, soft, Georgian
  • 40 g cheese (smoked cheese or Sulguni-Shebolili cheese)
  • 50 g butter
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

can be eaten hot or cold

Peel and dice the zucchini. Cover with water and boil for 10 minutes. After 5 minutes, add the chopped garlic and fenugreek. Puree with an immersion blender and pass through a sieve. Heat gently, then stir in the butter and both grated cheeses. Let it simmer for 3-4 minutes. Do not allow the soup to boil. Season with salt and pepper and serve hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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