CHILLED ZUCCHINI SOUP
Perfect for the summer and quick to make. If you enjoy gazpacho or any other cold soups, you'll love this. Zucchini combines with tomato, mint, basil, and a touch of lemon juice for a fresh tasting soup.
Provided by topfgucker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 2h35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 163 calories, Carbohydrate 16.3 g, Fat 10.7 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 65.1 mg, Sugar 7.9 g
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.
Nutrition Facts : Calories 56 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 625 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
GARDEN VEGGIE ZUCCHINI SOUP
A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.
Provided by Shannon Dyck
Categories Zucchini Soup
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
- Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g
CHILLED ZUCCHINI CURRY SOUP
Bursting with flavor this chilled zucchini curry soup is going to be the star recipe of the summer. Curry and thyme pack a punch with the mild flavor of zucchini and leeks. Creamy, cool, this zucchini soup is the perfect consistency to enjoy on as a side dish or a light meal. Healthy, dairy, and sugar free too!
Provided by Hayley
Categories Soup
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 85 kcal, ServingSize 1 serving
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.
Nutrition Facts : Calories 266 kcal, Carbohydrate 12 g, Protein 22 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 1249 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
ZUCCHINI SOUP
Zucchini are everywhere in the summertime, which is why we always need simple ways to use them all up before the season is over. You can serve this Italian-inspired soup warm or at room temperature.
Provided by Jackie Rothong
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
- Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini.
- Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.
COLD ZUCCHINI SOUP
Make and share this Cold Zucchini Soup recipe from Food.com.
Provided by PollyB
Categories Lemon
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 59.4, Fat 0.6, SaturatedFat 0.1, Sodium 32.5, Carbohydrate 13.2, Fiber 3.8, Sugar 7.5, Protein 2.8
ZUCCHINI BASIL SOUP
This light and creamy chilled zucchini basil soup is perfect for warm weather meals.
Provided by Sylvie Shirazi
Categories Soup
Time 20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 229 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 151 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
CHILLED MINTED ZUCCHINI SOUP
Make and share this Chilled Minted Zucchini Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
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.
CHILLED ZUCCHINI BASIL SOUP
This Chilled Zucchini Basil Soup Is Not Only Paleo and Vegan but Also Delicious. Light and Creamy, It Is Perfect for the Warm-Weather...
Provided by Nina Cole
Time 10m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 228, Fat 21g, Carbohydrate 8g, Protein 5g, Cholesterol 0mg, Sodium 149mg
BASIL ZUCCHINI SOUP
This fresh zucchini soup is so simple to make - just sauté the leeks and blend everything else together. It's the perfect light summer meal, and it's even better on the second day.
Provided by Jeanine Donofrio
Categories Soup
Time 26m
Yield 4 as a starter/side
Number Of Ingredients 13
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-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.
CHILLED ZUCCHINI SOUP
Categories Soup/Stew Vegetable Appetizer Quick & Easy Zucchini Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
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.
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- 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).
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4/5 (325)Total Time 45 minsServings 12
- In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes. Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir in the shredded basil.
- Working in batches, puree the soup in a blender until very smooth. Transfer the zucchini puree to a large bowl. Stir in the ice. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.
- Season the soup with salt and pepper. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings. Drizzle with olive oil and serve.
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5/5 Category Vegetable Soup
- In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
- Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
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4/5 (1)Category Main Course, Side Dish, SoupCuisine AmericanTotal Time 30 mins
- Melt butter in a medium-sized stock pot over medium heat. Add onion and saute for about 5 minutes or until translucent.
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5/5 (1)Total Time 30 minsCategory Main Course, StarterCalories 122 per serving
- Heat the oil in a large pot over medium heat. Add the onion and sautee until soft and transparent - about 3 - 4 minutes, then add the garlic and sautee until fragrant - about 30 seconds more.
- Add the zucchini and allow to sweat, stirring occasionally, until beginning to soften - about 5 minutes.
- Add the vegetable stock and herb of your choice. Bring to a boil then reduce the heat to a simmer and cook until the zucchini is totally softened - about 15 minutes.
- Remove the pot from the heat and blend the soup either with an immersion blender or by transferring it to an upright blender, taking care to leave the lid ajar to allow steam to escape.
COLD VEGAN ZUCCHINI SOUP (AIP, PALEO, WHOLE30) - GO ...
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5/5 (7)Total Time 15 minsCategory Appetizer, Soup, StarterCalories 109 per serving
- Give the zucchini a rince under cold water, cut out the ends and slice it before putting it in the basket of your steamer. Cook it for about 10 minutes or until tender.
- Once the zucchini is cooked and it has cooled down a bit, transfer it to a blender with the olive oil, apple cider vinegar, basil leaves and salt. Blend until smooth.
- Transfer the soup to a bowl and store it in the fridge for a couple of hours so that it gets cold. Then serve. Voilà!Bon appétit!
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- Gazpacho. If you’re looking for a fresh gazpacho, this recipe is for you! This soup originates from Spain and is made up of chilled pureed tomatoes, cucumbers, and peppers.
- Cold Cucumber Soup. Could there be anything more refreshing than a cold cucumber soup on a hot summer’s day? This raw and dairy-free recipe is perfect for anyone looking to shed a few extra pounds.
- Chilled Tomato Basil Soup. Looking for a recipe that tastes like it was just brought out of a restaurant’s kitchen? This chilled tomato basil soup does just that!
- Chilled Avocado Soup. This chilled avocado soup is ideal to whip up if you don’t feel like turning on the stove. This recipe is made with avocados, broth, sour cream, cilantro, and lime.
- Chilled Greek Yogurt Soup. Think of this recipe as Taziki in a soup form. Now before you run away, hear me out! Rich yogurt paired with fresh herbs and garlic is everything you ever needed, but never knew.
- Watermelon Gazpacho. This no-cook recipe is a go-to for when you have last minute guests coming over. It’s filled with an array of different flavors and textures that perfectly accentuate one another.
- Chilled Peach Soup. Looking to get away with something sweet as a meal? Then try out this luscious fruity cold soup. The creamy coconut base mixed with the tanginess of the peach is absolutely mouth watering.
- Chilled Green Pea Soup. The summertime flavor in this recipe is absolutely out of this world. If you’re worried about slaving away in the kitchen shelling peas, you’re in luck!
- Polish Cold Beet Soup With Yogurt (Chlodnik) This yummy recipe is ideal for my lovers of Polish chlodnik. Not only is it super low fat, but it’s also vegetarian!
- Ajo Blanco (Spanish Garlic and Almond Soup) This fun Spanish dish is super similar to a Gazpacho, however it has its own flair! Can you guess what the main ingredient is?
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