Cold Zucchini Soup
Ingredients
- 4 medium zucchini, seeds removed and cut into large chunks
- ¼ 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
- ½ c loosely packed basil
- 1 lime, juiced and zested
- 1 tsp peppercorns
- Salt and pepper to taste
- Yogurt or creme fraiche to garnish
Instructions
- 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!
Notes
Reposted from July 2019.
Nutrition Facts
Calories: 217kcal, Carbohydrates: 19g, Protein: 4g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 968mg, Potassium: 740mg, Fiber: 5g, Sugar: 10g, Vitamin A: 2338IU, Vitamin C: 65mg, Calcium: 89mg, Iron: 2mg