Cold Zucchini Soup 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 ZUCCHINI SOUP

Cold Zucchini Soup image

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

Ingredients

8 tomatoes, quartered
2 medium zucchini, chopped
3 celery ribs, chopped
1 green pepper, quartered
1 large onion, quartered
2 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon grated fresh lemon rind

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

CHILLED ZUCCHINI SOUP

Chilled Zucchini Soup image

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

Ingredients

1/4 lb shallots, thinly sliced crosswise (1 cup)
2 tablespoons extra-virgin olive oil
1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
2 (2- by 1 1/2-inch) strips fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 3/4 cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill
1/2 cup well-shaken buttermilk or plain yogurt
Garnish: thinly sliced or torn zucchini blossoms

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.

EASY CHILLED ZUCCHINI SOUP

Easy Chilled Zucchini Soup image

Meeps Yox's recipe for chilled zucchini soup; serve cold or at room temperature.

Provided by CaroleJordan

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons curry powder
1 ½ pounds zucchini, sliced
2 cups water
2 cups chicken broth
1 baking potato, peeled and chopped
coarse salt
⅓ cup sliced toasted almonds

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.

Nutrition Facts : Calories 171 calories, Carbohydrate 20.7 g, Cholesterol 3 mg, Fat 8.2 g, Fiber 4.7 g, Protein 5.9 g, SaturatedFat 0.9 g, Sodium 2047.5 mg, Sugar 5.3 g

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