Easy 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.

EASY ZUCCHINI SOUP

Steps:

• Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

FAST AND EASY ZUCCHINI SOUP

Steps:

• Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
• Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
• Blend the soup with an immersion blender until smooth.

COLD ZUCCHINI SOUP

Steps:

• Gather the ingredients.
• Trim and chop the zucchini, getting rid of the ends. Reserve.
• Heat a medium pot over medium-high heat and add oil, onions, and salt. Cook onions, stirring occasionally until translucent and tender, for about 5 minutes.
• Add zucchini and broth to the onions. Set the heat to high to bring to a boil. Reduce the heat immediately after boiling and maintain a steady simmer until zucchini is very tender, for about 15 minutes.
• Once the zucchini is cooked, turn off the heat. To avoid burns, let the soup cool for at least 20 minutes before blending. Working in batches if necessary, blend soup on high speed until very smooth.
• Transfer pureed soup to a large bowl or sealable container. Cover and chill until cold, for at least 1 hour.
• When ready to serve, stir with cream or yogurt, if using, and add salt and pepper to taste.
• Decorate with fresh cilantro and enjoy.

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.