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.
ZUCCHINI SOUP RECIPE
This easy pureed Zucchini Soup with yogurt, dill and basil is a delicious and healthy vegetarian recipe. Serve it hot or chilled with fresh bread for a complete meal.
Provided by Katie
Categories Soup
Time 30m
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons oil over medium high heat in a large heavy Dutch oven. Add onion and salt and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add in garlic, and cook, stirring until fragrant but not burning, about 1 minute.
- Add in white wine, increase heat to high and bring to a simmer. Cook until most of the liquid has evaporated, about 90 seconds. Add in broth and sliced zucchini, cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until the zucchini is very tender, about 8 to 10minutes.
- Transfer half of the soup to a large blender. Use caution when blending hot liquids! Puree until creamy and smooth, about 20 seconds. Transfer to another pot or bowl. Repeat by pureeing the remaining zucchini mixture. Alternatively puree with an immersion blender.
- Whisk yogurt into the zucchini soup along with 1 tablespoon dill and basil.
- Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add corn and finely diced zucchini and cook, stirring often until the zucchini and corn is tender, 3 to 5 minutes. Stir in scallion, and remove the skillet from the heat.
- Ladle the soup into bowls. Drizzle with additional oil and top with several spoonfuls of the topping. Add on additional dill and basil and sprinkle with pepper and serve.
Nutrition Facts : ServingSize 2 cups, Calories 327 calories, Sugar 12 g, Fat 19 g, SaturatedFat 3 g, Carbohydrate 33 g, Fiber 5 g, Protein 12 g
ZUCCHINI SOUP (HOT OR COLD)
This soup can easily be halved. Variation: substitute 1/2 tsp curry powder for the basil or parsley.
Provided by littleturtle
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine broth, zucchini, onion, shallot, and herbs.
- Simmer, covered, until zucchini is tender (20-30 minutes), stirring occasionally.
- Remove from heat and transfer, in batches, to a food processor or blender; purée until well-mixed and smooth (transfer the batches to a large bowl as they're finished).
- Stir in the cream and milk, and run through the blender again.
- Season to taste with salt and pepper.
- Serve hot, or cover and chill for 6-8 hours.
- Garnish with a slice of zucchini and a sprinkle of grated Parmesan.
Nutrition Facts : Calories 252.3, Fat 17.8, SaturatedFat 10.2, Cholesterol 62, Sodium 666.5, Carbohydrate 17.2, Fiber 2.7, Sugar 6.6, Protein 8.7
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
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- 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.
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