Best Cold Zucchini Soup Recipes

Cold Zucchini Soup image

Provided by PollyB

Categories Lemon

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

8 tomatoes, quartered
2 medium zucchini, chopped
3 celery ribs, chopped
1 green pepper, quartered
1 large onion, quartered
2 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon grated fresh lemon rind

Steps:

In a food processor, combine the tomatoes, zucchini, celery, peppers, onions, lemon juice, basil, cumin and lemon rind.
Process with on/off turns until smooth.
Serve chilled.

Nutrition Facts : Calories 59.4, Fat 0.6, SaturatedFat 0.1, Sodium 32.5, Carbohydrate 13.2, Fiber 3.8, Sugar 7.5, Protein 2.8

COLD LEMON SOUP WITH ZUCCHINI image

Provided by Eddie Jordan @EDWARDCARL

Number Of Ingredients 7

2 cup(s) chicken stock
4 - eggs
- course salt
2 - lemons juice only
2 small zucchini trimmed and grated
1 - lemon sliced thinly
- bacon bits, for garnish

Steps:

Bring chicken stock to a boil in a large saucepan add salt to taste.
Meanwhile in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.
Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
Stir the egg lemon mixture into the hot chicken stock. Let cool and refrigerate.
Grate or julienne the zucchini blanch in boiling salted water for 54 seconds just to set the color and lemon raw taste.
Quickly drain and run under cold water until cool to touch refrigerate.
To serve mix the zucchini into the soup. Served chilled garnish with lemon slices and bacon bits.

Cold Lemon Soup with Zucchini image

Provided by @MakeItYours

Number Of Ingredients 6

Steps:

Bring the chicken stock to a boil in a large saucepan; add salt to taste.
Meanwhile, in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.
Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
Stir the egg-lemon mixture into the hot chicken broth; let cool and refrigerate.
Grate or julienne the zucchinis; blanch in boiling salted water for 45 seconds just to set the color and remove raw taste.
Quickly drain and run under cold water until cool to the touch; refrigerate.
To serve, mix the zucchini into the soup. Serve chilled; garnish with lemon slices.

Cold Zucchini Soup image

Provided by Kitchen Crew

Number Of Ingredients 10

Steps:

1. Trim, wash and slice zucchini.
2. Put in saucepan with broth and marjoram. cook until tender (about 20 minutes).
3. Puree through a food mill or in a blender.
4. Melt the butter or margarine and add flour to make a creamery mixture; cook, stirring 2 or 3 minutes, and remove from the heat then cool slightly.
5. Heat milk until it comes to a boil.
6. Add the milk to the cooled butter mixture; return to heat and cook, stirring for 15 minutes or until flour taste is gone.
7. Salt and pepper.
8. Add to pureed zucchini and chill thoroughly.
9. Stir cream into chilled soup before serving, then garnish with parsley.