Cold Zucchini Soup Recipe
A delicious Cold Zucchini Soup Recipe, tasty and creamy, made with fresh zucchini. Serve with a dollop of yogurt or creme fraiche, feta and fresh herbs!
Friends, perfect for a hot summer day, enjoy this Cold Zucchini Soup Recipe and share it with a friend.
Cold Zucchini Soup Recipe
In every store and farmer’s market you can find zucchini, so making this Cold Zucchini Soup Recipe is super easy! Also, if you have not tried my Sweet Smokey Zucchini Salsa Recipe, it’s super yummy to can and makes 26 pints.
Cold Zucchini Soup ingredients
- All you need is zucchini, olive oil, onions, garlic and stock (use vegetable stock if you want to make this soup vegetarian).
- And then add herbs like parsley and basil, with lime and salt and pepper.
The garnish always makes the soup so pretty!
Wonderfully smooth, with a thick texture—perfect for lunch!
Recently I went back home for a great trip with my sisters and a visit with my dad and his wife, Ginny. It was a sweet time, always nostalgic and sentimental.
I try not to always look backward, to dwell on the past. Like missing my mom, missing old friends and spending time with dad and sisters, this was where we lived and raised our kids.
Embrace the present, live in the now
But instead we enjoy the joys of today.
Reflecting is good, because we have fondness and gratitude in our hearts for the past. But I never want to dwell there.
Instead, embrace the present, live in the now, and savor the sweetness of catching up with family and lifelong friends. And we enjoyed Ginny’s BEST tacos ever!)
My favorite dinner was an amazing taco spread that Ginny prepared. Talk about bringing back childhood memories … we talked about many aspects of tacos, like eating them on a weekly basis, always a part of our camping menu, etc.
Heading out of town, we had breakfast with my friends Minor and Jeannie, outside near their flower garden. So beautiful, I even got to go through the garden and snip my favorite flowers.
Plus, I took a peek at Jeannie’s zucchini growing in her small vegetable garden! Which will be perfect for this Cold Zucchini Soup Recipe!
[Check out How to make zucchini noodles with a peeler recipe!]
Zucchini also reminds me of our 12 garden beds that we enjoyed for 10 years. Now another family is loving that garden and reaping the amazing produce.
For this recipe, chill in the refrigerator overnight (the flavor will be more developed) and serve with a dollop of yogurt or creme fraiche.
How to blanch fresh herbs
It’s optional to blanch the herbs!
- Blanch for herbs to preserve their bright green color. Bring a small pot of water to a boil. When water is bubbling, add in your basil and parsley and blanch for about 30 seconds, then remove from heat, strain, and immediately move to a bath of ice water.
- When herbs have stopped cooking, strain and move to a paper towel to remove excess water. You’ll notice the greens are very bright and vibrant, and this helps to keep the soup green, but it is not required.
Garnish with feta and fresh herbs and enjoy!
Cold Zucchini Soup
- 4 medium zucchini seeds removed and cut into large chunks
- 1/4 c. olive oil or butter
- 2 medium onions diced
- 2 large garlic clove cut into thirds
- 4 c vegetable stock
- 1 c loosely packed flat leaf parsley plus some to garnish
- 1/2 c loosely packed basil
- 1 lime juiced and zested
- 1 Tbsp peppercorns
- Salt and pepper to taste
- Yogurt or creme fraiche to garnish
- Slice zucchini lengthwise, and scoop out most of the seeds. Cut zucchini into chunks.
- 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).
- OPTIONAL: Blanch for herbs to preserve their bright green color. Bring a small pot of water to a boil. When water is bubbling, add in your basil and parsley and blanch for about 30 seconds, then remove from heat, strain, and immediately move to a bath of ice water. When herbs have stopped cooking, strain and move to a paper towel to remove excess water. You’ll notice the greens are very bright and vibrant, and this helps to keep the soup green, but it is not required.
- Add in the blanched OR raw herbs to the stock, then transfer to a blender and puree with lime juice and zest—salt and pepper to taste.
- Chill in the refrigerator overnight (the flavor will be more developeand serve with a dollop of yogurt or creme fraiche. Garnish with feta and fresh herbs and enjoy!