“This is a great favorite with our guests and we serve it during the winter season, too, as it can be served hot by substituting cream for the sour cream.” –The Old Tavern, Grafton, Vermont
Cook onions slowly in butter until soft. Add zucchini, liquid, vinegar, and dill and bring to a rolling boil. Add Cream of Wheat and cook, partially covered, about 20 to 25 minutes. Cool and put through food mill or blender. Add sour cream and blend well. Serve well chilled, with a sprinkling of chopped fresh dill if desired or a dollop of sour cream sprinkled with fresh dill.