Chilled Zucchini Soup Food

CHILLED ZUCCHINI SOUP WITH CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
• Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
• Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
• Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
• Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.

CHILLED ZUCCHINI CURRY SOUP

Steps:

• Clean and thinly slice leek. Dice zucchini into roughly 1" cubes.
• In a heavy bottomed pot over medium heat, heat the oil and add the leeks or onion if preferred. Saute until lightly browned and softened.
• Add zucchini, curry, thyme, salt, and pepper and mix to coat all ingredients with spices. Stir over heat for 1-2 minutes until fragrance from curry begins to release.
• Add stock and bring soup to a boil. Once boiling, reduce heat to a simmer and let cook covered for 30 minutes or until all ingredients are soft.
• Once all ingredients have softened carefully transfer soup to a blender. Be sure to vent the lid since the soup will be hot. Puree until smooth. Then add coconut milk to mixture and blend until combined.
• Chill for at least 1 hour and serve with parsley, pecans, and a drizzle of olive oil as garnish. If preferred soup can also be served warm.

CHILLED ZUCCHINI SOUP

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
• Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
• Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
• Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.

CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT

Steps:

• Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
• Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath.
• Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can.
• Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.

ZUCCHINI-BASIL SOUP

Steps:

• Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
• Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
• Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
• Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

COLD ZUCCHINI SOUP

Steps:

• Gather the ingredients.
• Trim and chop the zucchini, getting rid of the ends. Reserve.
• Heat a medium pot over medium-high heat and add oil, onions, and salt. Cook onions, stirring occasionally until translucent and tender, for about 5 minutes.
• Add zucchini and broth to the onions. Set the heat to high to bring to a boil. Reduce the heat immediately after boiling and maintain a steady simmer until zucchini is very tender, for about 15 minutes.
• Once the zucchini is cooked, turn off the heat. To avoid burns, let the soup cool for at least 20 minutes before blending. Working in batches if necessary, blend soup on high speed until very smooth.
• Transfer pureed soup to a large bowl or sealable container. Cover and chill until cold, for at least 1 hour.
• When ready to serve, stir with cream or yogurt, if using, and add salt and pepper to taste.
• Decorate with fresh cilantro and enjoy.

ZUCCHINI BASIL SOUP

Steps:

• Heat half the olive oil in a medium skillet over medium-low heat. Add the garlic, zucchini and celery and salt, and cook stirring occasionally until just tender (about 5 minutes). Remove the saucepan from the heat.
• Place the cooked zucchini and celery in the jar of a high speed blender along with the water, basil leaves, lemon peel, pumpkin seeds, hemp seeds and the rest of the olive oil. Puree the soup on high until very smooth. Pass through a strainer into a large bowl if desired for a smoother result. Refrigerate covered for at least 2-3 hours, until thoroughly chilled.
• Season the soup with salt and pepper to taste. Pour into bowls and top with julienned zucchini, basil leaves, hemp seeds, pumpkin seeds and an extra drizzle of olive oil before serving chilled.

ZUCCHINI YOGURT CHILLED SOUP

Steps:

• Wash, dry and slice zucchini.
• Zucchini slices can be fried (traditional method), grilled or baked. Each method takes a different amount of time, but whichever you choose it still won't be more than 20 minutes. Sprinkle light salt over zucchini slices. Even if I'm preparing the soup for just one, I always cook a lot more zucchini than needed for the soup. So fill the tray up. Bake at 350-375 degrees Fahrenheit for 20 minutes, flip halfway through. Note - use parchment paper or aluminum foil on the baking dish.
• Let the zucchini cool on a wide dish. If you fried the zucchini, place paper towel on the plate to absorb the extra oil.
• Smash garlic, salt and 1-2 mint leaves on a garlic mortar and pestle.
• Mix yogurt with water. Then add garlic, salt and mint mix. Give it a thorough mix. Then add olive oil and mix it again. Finally add zucchini slices and garnish with mint. You can sprinkle some more olive oil on top as well.
• You can serve right away or you can let it chill in the refrigerator for about half an hour for all the flavors to meld together.
• Serve with some bread or as a starter for a bigger meal.

CHILLED MINTED ZUCCHINI SOUP

Steps:

• In a medium saucepan heat oil over medium-low heat until hot but not smoking and sauté one third of the zucchini, stirring occasionally, until golden.
• Add remaining zucchini and water and simmer until zucchini is very tender, about 15 minutes.
• Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
• Stir in yoghurt, mint, and salt and pepper to taste.
• Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
• Before serving, season with salt and pepper, if necessary.

COLD ZUCCHINI SOUP

Steps:

• In a food processor, combine the tomatoes, zucchini, celery, peppers, onions, lemon juice, basil, cumin and lemon rind.
• Process with on/off turns until smooth.
• Serve chilled.

EASY CHILLED ZUCCHINI SOUP

Steps:

• Heat oil in a pot over medium-high heat. Cook onion in oil for 4 to 5 minutes. Add garlic and curry powder. Add zucchini, water, broth, and potato. Season with salt. Reduce heat and let simmer until tender, about 25 minutes.
• Puree mixture using an immersion blender until smooth. Let cool to room temperature or chill until cold, about 30 minutes. Serve with almonds.

CHILLED ZUCCHINI BASIL SOUP

Steps:

• In a skillet over medium-low heat, heat half the olive oil and add 1 minced clove garlic, 2 thinly sliced zucchini, and 1 sliced stalk celery. Add ¼ teaspoon sea salt.
• Cook, stirring occasionally, until tender for about 5 minutes.
• In a jar of a high-speed blender, add the cooked vegetables, 1 ½ cups filtered water, 8-10 basil leaves, 1 strip lemon peel, ¼ cup raw pumpkin seeds, and ½ tablespoon hemp seeds.
• Blend on high until smooth.
• Cover and refrigerate for 2-3 hours.
• Season with salt and black pepper to taste and serve with toppings of choice.

CHILLED ZUCCHINI SOUP

Steps:

• Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
• Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
• Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
• Stir in buttermilk and season with salt.

CHILLED ZUCCHINI-CUMIN SOUP

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add cumin; stir until aromatic, about 30 seconds. Mix in zucchini. Add broth; bring soup to boil. Reduce heat; simmer until zucchini is very tender, about 30 minutes. Cool slightly.
• Mix 1/3 cup chopped basil into soup. Working in batches, puree soup in blender until smooth. Transfer to bowl. Season with salt and pepper. Cover; chill until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.

BASIL ZUCCHINI SOUP

Steps:

• Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
• Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks and a pinch of salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.
• In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.
• Make the garlic croutons:
• Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.
• Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

CHILLED ZUCCHINI WALNUT BASIL SOUP RECIPE

Steps:

• Sauté The Zucchini: Heat oil in a large saucepan over medium-high heat. When it shimmers, add shallots and cook, stirring occasionally, until golden brown, about 5 minutes. Add thyme and garlic and cook until fragrant. Stir in zucchini, salt, and pepper, reduce heat to medium, and cook, stirring occasionally, until zucchini is very soft, about 10 minutes. Add broth and simmer until zucchini is falling apart, about 20 minutes.
• Blend The Zucchini: Place half of the zucchini mixture and half of the walnuts in a food processor fitted with a blade and process until smooth, at least 2 minutes (use caution when blending hot liquids). Transfer to a medium bowl, then repeat with remaining soup.
• Chill The Soup: Set soup bowl into a large bowl of ice water, and set aside to cool, stirring occasionally until room temperature, about 20 to 30 minutes. Transfer to the refrigerator to chill thoroughly, at least 1 hour. Meanwhile, blend or purée the basil, yogurt, and lemon juice together until smooth.Just before serving, stir in yogurt mixture, taste and adjust seasoning as desired. Serve topped with chopped walnuts, a drizzle of olive oil, and a few torn basil leaves.

ZUCCHINI SOUP

Steps:

• In a pot add, onion and zucchini. Put some water until is cover. Season with sea salt and black pepper. Cover with a lid and let to boil aboute 15 minutes on a medium heat.
• Transfer in a blender, add triangle melted cheese and pulse a few time until is smooth and creamy.
• Serve in a deep plate with grated cheddar cheese, chives, basil, a pinch of cayenne pepper and sprinkle with extra virgin olive oil.
• Optional you can serve with croutons.

CREAM OF ZUCCHINI SOUP

Steps:

• Bring first 6 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 15 min. or until zucchini is tender.
• Blend cream cheese, sour cream and soup in small batches in blender until smooth. Return to saucepan; cook until heated through, stirring frequently.
• Serve topped with paprika and crushed corn chips.

CHILLED AVOCADO AND ZUCCHINI SOUP RECIPE

Steps:

• Combine the zucchini, green onions and broth in a saucepan. Bring the mixture to a boil, and then reduce the heat. Simmer until the zucchini is tender.
• Remove the saucepan from the heat, and let it cool.
• Place the lime juice, salt, cooled zucchini mixture, avocado, kefir and cumin in a blender and blend until the mixture has a smooth consistency.
• Chill for 2 hours before serving.