Comments on: Cold Zucchini Soup

By: Sandy Coughlin

Sandy Coughlin — Fri, 15 Aug 2025 02:42:03 +0000

In reply to Shayla Gunter-Goldstein. I thin it would be quite good!

By: Shayla Gunter-Goldstein

Shayla Gunter-Goldstein — Thu, 14 Aug 2025 19:57:45 +0000

How do you think this would be served warm instead, for winter and fall?

By: Shayla Gunter-Goldstein

Shayla Gunter-Goldstein — Mon, 28 Jul 2025 22:44:16 +0000

This was fabulous! Perfect starter on a hot summer evening for a dinner party. I actually used dill instead of basil and it really kicked the flavour up intensely, but you have to like dill. All my guests enjoyed it, as did I. Definitely a keeper. Thanks for a great recipe!

By: Sandy

Sandy — Mon, 24 Jul 2023 20:39:55 +0000

In reply to Burt Burrell. Was the flavor not good?

By: Burt Burrell

Burt Burrell — Mon, 10 Aug 2020 16:56:29 +0000

I like your recipe, but could not see throwing away and wasting the internals of the zucchini. So, I sliced and pureed in the blender the whole zucchini raw along with the onion and garlic. Then proceeded to cook or heat up the whole thing. You can blend it all up again after cooking when the zucchini, onions and garlic ares more tender, but I did not find a need to do that. A stick blender would also work well after cooking if there are any large pieces that didn’t get pureed the first go around. Of course, I am a guy and tried to simplify the process. Do you think that flavor was lost by not sauteing first?

By: Dorothea DiGiovanni

Dorothea DiGiovanni — Fri, 17 Jul 2020 15:28:52 +0000

I made this soup and enjoyed it. Next time I make it I’ll use much less peppercorn, as it was really “hot!”

By: Donna Olander

Donna Olander — Mon, 29 Jul 2019 21:53:34 +0000

I’ve never blanched herbs before or heard of it. But it makes sense! Thanks for the tip Sandy. I’m going to try out the soup this week! xo