Simple Cucumber Soup

Ingredients

• 1 tablespoon butter to taste
• 2 large cucumbers english peeled thinly sliced
• 1 large clove garlic minced
• 1 tablespoon olive oil 
• 3 cups vegetable broth 
• 1 small onion yellow chopped
• 2 small zucchinis peeled thinly sliced

Equipment

• sauce pan
• blender

Directions

1. Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes.
2. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes.
3. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes.
4. Remove from heat and cool a few minutes.
5. Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.