Best Chilled Zucchini Soup Recipes

CHILLED ZUCCHINI SOUP

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.

CHILLED ZUCCHINI SOUP

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.

CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT

Steps:

• Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
• Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath.
• Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can.
• Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.

EASY CHILLED ZUCCHINI SOUP

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.

CHILLED MINTED ZUCCHINI SOUP

Steps:

• In a medium saucepan heat oil over medium-low heat until hot but not smoking and sauté one third of the zucchini, stirring occasionally, until golden.
• Add remaining zucchini and water and simmer until zucchini is very tender, about 15 minutes.
• Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
• Stir in yoghurt, mint, and salt and pepper to taste.
• Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
• Before serving, season with salt and pepper, if necessary.

CHILLED ZUCCHINI-CUMIN SOUP

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add cumin; stir until aromatic, about 30 seconds. Mix in zucchini. Add broth; bring soup to boil. Reduce heat; simmer until zucchini is very tender, about 30 minutes. Cool slightly.
• Mix 1/3 cup chopped basil into soup. Working in batches, puree soup in blender until smooth. Transfer to bowl. Season with salt and pepper. Cover; chill until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.

CHILLED ZUCCHINI SOUP WITH CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
• Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
• Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
• Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
• Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.

CHILLED ZUCCHINI-LEEK SOUP

Steps:

• Pour chicken stock into a large saucepan and bring to a boil.
• Meanwhile, heat olive oil in a pot and cook leeks until soft and translucent, about 5 minutes. Add zucchini and curry powder and mix well. Pour in hot chicken stock. Season with salt and pepper and bring to a boil. Reduce temperature and simmer until zucchini are soft, about 30 minutes.
• Remove soup from heat and allow to cool slightly. Puree soup using a stick blender until smooth. Stir in creme fraiche. Refrigerate at least 1 hour.
• Serve with crumbled feta cheese and croutons.

CHILLED ZUCCHINI SOUP WITH LEMON-CUMIN SHRIMP AND CILANTRO CREAM

Steps:

• For cilantro cream:
• Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For shrimp:
• Combine all ingredients in medium bowl. Cover and chill at least 4 hours or overnight. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For soup:
• Heat oil in heavy large pot over medium heat. Add onion; sauté until tender, about 8 minutes. Add garlic; stir 1 minute. Add zucchini; stir to coat. Stir in broth; bring to boil. Cover, reduce heat to mediumlow, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add chopped cilantro. Working in batches, puree soup in blender until smooth.
• Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Divide soup among bowls. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve.

CHILLED MINTED ZUCCHINI SOUP

Steps:

• In a 31/2- to 4-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté one third zucchini, stirring occasionally, until golden. Add remaining zucchini and water and simmer until zucchini is very tender, about 15 minutes. Cool mixture slightly and in a blender purée in batches until smooth, transferring to a bowl. Stir in yogurt, mint, and salt and pepper to taste. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, season with salt and pepper if necessary.

CHILLED ZUCCHINI, WALNUT, AND BASIL SOUP

Steps:

• 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. 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. 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 puree the basil, yogurt, and lemon juice together until smooth. (Soup can be made through this step up to 3 days ahead. Store soup and yogurt mixture separate and both covered in the refrigerator.) 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.

CHILLED AVOCADO AND ZUCCHINI SOUP

Steps:

• In a steamer set over boiling water steam the zucchini, covered, for 10 minutes, or until it is very tender. In a blender pureé the zucchini with the avocado, halved, peeled, and chopped, the buttermilk, 3/4 cup of the ice cubes, the lemon juice, and the cumin, adding enough of the additional ice cubes to reach the desired consistency. Divide the soup between 2 bowls and sprinkle it with the chives. Makes about 2 1/4 cups, serving 2.

CHILLED CREAM OF ZUCCHINI SOUP WITH MUSSELS AND FRESH MINT

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, garlic, and thyme; sauté until vegetables are tender, stirring occasionally, about 10 minutes. Add 4 cups stock and wine; bring to boil. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl; cool slightly. Remove mussels from shells; cover and refrigerate until ready to use. Strain stock mixture and any accumulated mussel liquid into medium bowl; discard vegetables.
• Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Add zucchini; sauté until tender but not brown, about 20 minutes. Add 2 1/2 cups strained stock. Bring to boil. Cool slightly. Puree zucchini soup in batches in blender until smooth. Transfer to large saucepan; mix in cream. Thin with more strained stock, if desired. Reserve any remaining stock for another use. Season with salt and pepper. Refrigerate until cold, about 4 hours. (Soup and mussels can be made 6 hours ahead. Cover separately; keep chilled.)
• Divide zucchini soup among 6 bowls. Top each with mussels, dividing equally. Sprinkle with mint.

CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT

Steps:

• 1. Pour the water into a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam for 15 minutes. Remove from the heat, and allow to cool for about five minutes. Do not drain the steaming water. 2. Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoon salt, and puree until smooth. Add half the steaming water, then pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice and (optional) garlic. Taste and adjust salt. Chill in the refrigerator or in an ice bath. 3. Pour the cold soup through a medium strainer into a bowl. In order to extract maximum flavor, use a rubber spatula to press the soup against the strainer and to scrape soup from the outside. 4. Toss the thinly sliced zucchini garnish with a generous pinch of salt, and place in a strainer set over a bowl or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves. Yield: Serves four to six Advance preparation: This is best served on the day it's made - but that shouldn't prevent you from enjoying leftovers for lunch the next day, especially if it's made without the optional garlic.

CHILLED ZUCCHINI-BUTTERMILK SOUP

Steps:

• In a soup pot over medium heat, warm the oil. Add the leeks and saute, stirring occasionally, until softened, 5-7 minutes. Add the zucchini and saute until lightly browned, about 5 minutes longer. Add the garlic and cook, stirring, until softened, about 1 minute. Pour in the broth, cover, and simmer the soup until the zucchini is tender, about 15 minutes. Working in batches, transfer to a blender or food processor and process to puree. pour into a bowl, cover, and refrigerate for at least 4 hours or for up to 8 hours. Remove from the refrigerator and add the basil, chives, buttermilk, and lemon juice. Season to taste with salt and pepper. Pour into a chilled thermos. Serve in small cups.

CHILLED ZUCCHINI SOUP

Steps:

• 1. In a large skillet heat the olive oil and add green onion and garlic, stir for 2 minutes, add salt and pepper and zucchini and stir and brown for 5 minutes.
• 2. Add chicken broth and simmer for 10 minutes uncovered. Add cream cheese and dill. Place mixture in blender and process mixture in batches until smooth. Pour into large bowl and stir in sour cream. Cover and chill for 8 hours or until chilled throughly.
• 3. To serve pour into mugs or bowls and sprinkle top with a little goat cheese or croûtons or both.