Cold Lemon Soup With Zucchini Recipes

CHILLED ZUCCHINI SOUP

Chilled Zucchini Soup image

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

Ingredients

3 tablespoons olive oil, divided
1 onion, finely chopped
4 fresh tomato, seeded and chopped
4 cups water
6 sprigs fresh mint, divided
3 zucchini, sliced
1 tablespoon cornstarch
1 tablespoon cold water
salt and pepper to taste
1 teaspoon lemon juice, or to taste
2 sprigs fresh basil

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 LEMON SOUP WITH ZUCCHINI

COLD LEMON SOUP WITH ZUCCHINI image

On a hot day this soup is just right. It cool you off and still taste great. I like to serve it with a light ham sandwich.

Provided by Eddie Jordan @EDWARDCARL

Categories Chicken Soups

Number Of Ingredients 7

Ingredients

2 cup(s) chicken stock
4 - eggs
- course salt
2 - lemons juice only
2 small zucchini trimmed and grated
1 - lemon sliced thinly
- bacon bits, for garnish

Steps:

Bring chicken stock to a boil in a large saucepan add salt to taste.
Meanwhile in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.
Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
Stir the egg lemon mixture into the hot chicken stock. Let cool and refrigerate.
Grate or julienne the zucchini blanch in boiling salted water for 54 seconds just to set the color and lemon raw taste.
Quickly drain and run under cold water until cool to touch refrigerate.
To serve mix the zucchini into the soup. Served chilled garnish with lemon slices and bacon bits.

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