Come last summer, I can never get enough zucchini: zucchini pasta, zucchini carpaccio, zucchini bruschetta, breads, salads, and this chilled zucchini soup.
That is until I can’t stand anymore zucchini. If you’ve ever tried your hand at growing summer squash you know that once it starts growing, it never seems to stop. Like bunnies of the garden, they seem to grow exponentially and overtake the whole garden patch. That’s when I turn to this super easy Chilled Zucchini Soup recipe because it uses loads of zucchini in a refreshingly different way.
Why You’ll Love This Recipe
This zucchini soup recipe is simple to make but has loads of flavor. It requires just a few minutes of stove time, a whirl in the blender, and a few hours of chilling time. My favorite part is that it’s a healthy dinner recipe that’s so stand out, no one will ever know you were just trying to get rid of your bumper crop of zucchini!
Zucchini Soup Recipe Ingredients
Here are the ingredients you’ll need to make this cold zucchini soup:
- Extra-virgin olive oil: Adds a rich, fruity base to the soup and enhances the final presentation when drizzled on top.
- Shallots: Contribute a sweet and subtle sharpness, building a flavorful foundation.
- Fresh thyme leaves: Infuses the soup with earthy and lemony undertones.
- Garlic cloves: Brings a pungent depth that complements the zucchini.
- Zucchini: Acts as the star of the dish, offering a mild flavor and silky texture when cooked.
- Kosher salt: Seasons the soup and enhances the natural flavors of the ingredients.
- Freshly ground black pepper: Adds a slight heat and complexity.
- Low-sodium chicken or vegetable broth: Provides a light and savory liquid base, allowing the zucchini to shine.
- Toasted walnut halves: Gives a crunchy texture and rich, nutty flavor to the soup.
- Fresh basil leaves: Introduces a fresh, peppery taste that brightens the dish.
- Plain Greek yogurt: Incorporates a creamy texture and tangy flavor, balancing the earthy elements.
- Freshly squeezed lemon juice: Adds a zesty note that lifts all the flavors, tying the dish together.
How to Make This Recipe
Here is how to make this chilled zucchini soup:
- Saute Zucchini: Begin by heating the olive oil in a large saucepan over medium-high heat. Add the shallots, and sauté until golden brown, about 5 minutes. Mix in the thyme and garlic, cooking until they become fragrant. Introduce the zucchini, seasoned with salt and pepper, and cook on medium heat until very soft, stirring occasionally, about 10 minutes.
- Simmer The Soup Base: Pour in the broth and let it simmer until the zucchini completely breaks down, about 20 more minutes.
- Blend The Soup: For a smooth consistency, place half of the zucchini mix and half of the walnuts into a food processor and blend until creamy, then repeat with the remaining ingredients.
- Chille The Soup: Cool the soup in a bowl of ice water to room temperature, then chill in the refrigerator for at least an hour. Before serving, blend the basil, yogurt, and lemon juice until smooth, stir into the chilled soup, and adjust the seasoning as desired.
What to Pair This Recipe With
This Chilled Zucchini Soup pairs wonderfully with a variety of dishes. For a light summer meal, serve it alongside a crisp, green salad dressed with vinaigrette and a slice of rustic, crusty bread to absorb every last drop. It also complements grilled chicken or fish beautifully, with the soup’s creamy texture and the smoky, savory flavors of the protein balancing each other perfectly.
For a vegetarian option, consider pairing it with a quinoa or brown rice salad, which will add a delightful chew and nuttiness to your meal. Don’t forget to finish with a light white wine, such as a Sauvignon Blanc or a Pinot Grigio, which will highlight the fresh, herbal notes of the soup. This Chilled Zucchini Soup is sure to become a summer favorite, offering a cooling respite from the heat with each delicious spoonful.
Frequently Asked Questions
Cold zucchini soup typically includes fresh zucchini, onions, garlic, and a base of vegetable or chicken broth. To enhance the creaminess and flavor, ingredients such as yogurt, sour cream, or buttermilk are often added. Herbs like dill, basil, or mint can be included for freshness.
Lemon juice or vinegar is commonly used to add a bright, acidic note to balance the flavors. Some recipes might also include avocado or cucumber for extra richness and texture.
Cold zucchini soup can be beautifully garnished with a variety of toppings to enhance its flavor and presentation. Common garnishes include a drizzle of olive oil, a dollop of yogurt or sour cream, chopped herbs, crumbled feta cheese, or toasted nuts for crunch. Serve the soup as a starter for a summer meal or alongside a salad and crusty bread for a light lunch.
Cold zucchini soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It's important to stir the soup well before serving, as separation may occur during storage. For best taste and safety, consume the soup within this timeframe. It's not recommended to freeze the soup if it contains dairy, as the texture may change upon thawing.
More Zucchini Recipes
Searching for even more easy zucchini recipes? Here are a few of our most popular:
- Zucchini Carpaccio With Pine Nuts And Parmigiano
- Salmon Zucchini Rajas Tacos
- Red Pepper Ricotta Zucchini Lasagna
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
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Chilled Zucchini Walnut Basil Soup Recipe
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for garnish
- 6 shallots peeled and thinly sliced
- 1 teaspoon fresh thyme leaves finely chopped
- 4 garlic cloves thinly sliced
- 1 pounds zucchini cut crosswise into 1/8-inch rounds
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 4 cups low-sodium chicken or vegetable broth
- 2 cups toasted walnut halves plus more for garnish
- 2 ounces (about 3 packed cups) fresh basil leaves plus more for garnish
- 1 cup plain Greek yogurt
- 1 teaspoon freshly squeezed lemon juice
Instructions
- Sauté The Zucchini: Heat oil in a large saucepan over medium-high heat. When it shimmers, add shallots and cook, stirring occasionally, until golden brown, about 5 minutes. Add thyme and garlic and cook until fragrant. Stir in zucchini, salt, and pepper, reduce heat to medium, and cook, stirring occasionally, until zucchini is very soft, about 10 minutes. Add broth and simmer until zucchini is falling apart, about 20 minutes.
- Blend The Zucchini: Place half of the zucchini mixture and half of the walnuts in a food processor fitted with a blade and process until smooth, at least 2 minutes (use caution when blending hot liquids). Transfer to a medium bowl, then repeat with remaining soup.
- Chill The Soup: Set soup bowl into a large bowl of ice water, and set aside to cool, stirring occasionally until room temperature, about 20 to 30 minutes. Transfer to the refrigerator to chill thoroughly, at least 1 hour. Meanwhile, blend or purée the basil, yogurt, and lemon juice together until smooth.Just before serving, stir in yogurt mixture, taste and adjust seasoning as desired. Serve topped with chopped walnuts, a drizzle of olive oil, and a few torn basil leaves.
