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by Sandyon Jul 24, 2023
Cold Zucchini Soup is a chilled creamy zucchini soup made with fresh zucchini and bail. Serve with creme fraiche, feta and fresh herbs!
Friends, perfect for a hot summer day, enjoy this Cold Zucchini Soup and share it with a friend. We love a good chilled creamy zucchini soup, and this recipe has the perfect flavors, and is delightful served with hot crunchy breaad or a little grilled corn and zucchini toast.
Table of Contents
Cold Zucchini Soup
In every store and farmer’s market you can find zucchini, so making thisCold Zucchini Soup Recipe is super easy! Also, if you have not tried my Sweet Smokey Zucchini Salsa Recipe, it’s another recipe that uses summer zucchini, that you can and put away for winter. It makes 26 pints.
Gather these ingredients
- Zucchini (you can use green or yellow)
- Olive oil or butter
- Onions
- Garlic
- Vegetable stock
- Parsley
- Basil
- Lime
- Peppercorns
- Salt and pepper to taste
- Yogurt or creme fraiche to garnish
The garnish always makes the soup so pretty!
Wonderfully smooth, with a thick texture—perfect for lunch!
How do you make cold zucchini soup?
- Slice zucchini lengthwise, and scoop out most of the seeds. Cut zucchini into chunks.
- Heat olive oil or butter in a large sauce pan over medium-low heat. Cook onion and garlic until it softens and becomes translucent.
- Add zucchini, and bring heat to medium-high, salt and pepper to taste, and cook until slightly softened.
- Pour in vegetable stock and add peppercorns and bring to a simmer over medium-low heat. Cover with a lid and simmer until zucchini is tender (but not mushy).
- OPTIONAL BLANCH HERBS: Blanch for herbs to preserve their bright green color. Bring a small pot of water to a boil. When water is bubbling, add in your basil and parsley and blanch for about 30 seconds, then remove from heat, strain, and immediately move to a bath of ice water. When herbs have stopped cooking, strain and move to a paper towel to remove excess water. You’ll notice the greens are very bright and vibrant, and this helps to keep the soup green, but it is not required.
- Add in the blanched OR raw herbs to the stock, then transfer to a blender and puree with lime juice and zest—salt and pepper to taste.
- Chill in the refrigerator overnight.
How do you serve a chilled zucchini soup recipe?
After the soup chills, add a dollop of yogurt or creme fraiche with feta and fresh herbs and enjoy!
[Check out How to make zucchini noodles with a peeler recipe!]
Zucchini also reminds me of our 12 garden beds that we enjoyed for 10 years. Now another family is loving that garden and reaping the amazing produce.
How to blanch fresh herbs
It’s optional to blanch the herbs!
- Blanch for herbs to preserve their bright green color. Bring a small pot of water to a boil. When water is bubbling, add in your basil and parsley and blanch for about 30 seconds, then remove from heat, strain, and immediately move to a bath of ice water.
- When herbs have stopped cooking, strain and move to a paper towel to remove excess water. You’ll notice the greens are very bright and vibrant, and this helps to keep the soup green, but it is not required.
Garnish with feta and fresh herbs and enjoy!
More zucchini recipes to enjoy:
Baked Cheesy Zucchini Bites
Zucchini Pizza Bites
Galette with Zucchini
4 stars (7 reviews)
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Get the Recipe:Cold Zucchini Soup
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Yield: 4
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Ingredients
- 4 medium zucchini, seeds removed and cut into large chunks
- ¼ c. olive oil or butter
- 2 medium onions, diced
- 2 large garlic clove, cut into thirds
- 4 c vegetable stock
- 1 c loosely packed flat leaf parsley plus some to garnish
- ½ c loosely packed basil
- 1 lime, juiced and zested
- 1 tsp peppercorns
- Salt and pepper to taste
- Yogurt or creme fraiche to garnish
Instructions
Slice zucchini lengthwise, and scoop out most of the seeds. Cut zucchini into chunks.
Heat olive oil or butter in a large sauce pan over medium-low heat. Cook onion and garlic until it softens and becomes translucent, 7-8 minutes.
Add zucchini, and bring heat to medium-high, salt and pepper to taste, and cook until slightly softened.
Add vegetable stock and peppercorns and bring to a simmer over medium-low heat. Cover with a lid and simmer 12-15 minutes or until zucchini is tender (but not mushy).
OPTIONAL: Blanch for herbs to preserve their bright green color. Bring a small pot of water to a boil. When water is bubbling, add in your basil and parsley and blanch for about 30 seconds, then remove from heat, strain, and immediately move to a bath of ice water. When herbs have stopped cooking, strain and move to a paper towel to remove excess water. You’ll notice the greens are very bright and vibrant, and this helps to keep the soup green, but it is not required.
Add in the blanched OR raw herbs to the stock, then transfer to a blender and puree with lime juice and zest—salt and pepper to taste.
Chill in the refrigerator overnight (the flavor will be more developeand serve with a dollop of yogurt or creme fraiche. Garnish with feta and fresh herbs and enjoy!
Notes
Reposted from July 2019.
Cuisine: American
Course: Soup
Author: Sandy / Reluctant Entertainer
Calories: 217kcal, Carbohydrates: 19g, Protein: 4g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 968mg, Potassium: 740mg, Fiber: 5g, Sugar: 10g, Vitamin A: 2338IU, Vitamin C: 65mg, Calcium: 89mg, Iron: 2mg
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
Related Posts:
- Grilled Zucchini Corn Toasts
- Chilled Corn Soup with Garlic Herb Shrimp
- Grilled Corn Pineapple Salad
- Summer Corn Tomato Salad
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
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Recipes Seasonal Summer Vegetarian
published on Jul 24, 2023
4 commentsLeave a comment »
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4 comments on “Cold Zucchini Soup”
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Burt Burrell —Reply
I like your recipe, but could not see throwing away and wasting the internals of the zucchini. So, I sliced and pureed in the blender the whole zucchini raw along with the onion and garlic. Then proceeded to cook or heat up the whole thing. You can blend it all up again after cooking when the zucchini, onions and garlic ares more tender, but I did not find a need to do that. A stick blender would also work well after cooking if there are any large pieces that didn’t get pureed the first go around. Of course, I am a guy and tried to simplify the process. Do you think that flavor was lost by not sauteing first?
Sandy —
Was the flavor not good?
Dorothea DiGiovanni —Reply
I made this soup and enjoyed it. Next time I make it I’ll use much less peppercorn, as it was really “hot!”
Donna Olander —Reply
I’ve never blanched herbs before or heard of it. But it makes sense! Thanks for the tip Sandy. I’m going to try out the soup this week! xo
