Cold zucchini soup has a wonderfully smooth, thick texture simply from the amount of zucchini, no starchy thickeners in sight. Make it creamier with the addition of cream or yogurt, if you like. It's perfect for using up prolific and cheap zucchini, and makes a delightfully cooling meal to boot! This is a great chilled summer soup for hot nights.
- 1 medium onion
- 1 tbsp. oil (or butter)
- 1/2 tsp. salt (plus more to taste)
- 4 medium zucchini
- 3-4 cups of vegetable (or chicken broth)
- Optional: 1/4 to 1/2 cup heavy cream, sour cream, or whole milk yogurt
- Optional: freshly ground black pepper
- Chop onion. Heat a medium pot over medium-high heat and add oil or butter. When the fat is hot, add the onion and salt. Cook, stirring occasionally, until onion is translucent and tender, about 5 minutes.
- Meanwhile, trim and chop the zucchini. Add zucchini and broth to the onion. Raise heat to bring to a boil then reduce heat to maintain a steady simmer and cook, stirring occasionally, until zucchini is very tender, about 15 minutes.
- Working in batches if necessary, whirl soup in a blender or food processor until very smooth (at least 1 minute per batch).
- Put pureed soup in a large bowl or sealable container. Cover and chill until cold.
- When ready to serve, stir in cream or yogurt, if using, and add salt to taste (note that soup requires a sprinkle of pepper, if you like.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||1 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|