Cold Zucchini Soup

    4 hours 35 minutes

    I like to use yellow zucchini in this soup because of the lovely colour but green zucchini work just as well. Great cold soup for summer.

    4 people made this

    Serves: 8 

    • 1 kg small zucchini
    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 4 cups (1 litre) vegetable stock
    • 125ml natural yoghurt
    • salt and pepper, to taste
    • lemon juice (optional)
    • 2 tablespoons fresh dill, chopped

    Preparation:15min  ›  Cook:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours35min 

    1. Slice the zucchini in half lengthwise and scrape out the seeds. Dice finely.
    2. Heat the olive oil in a saucepan and fry onion until soft. Add zucchini and cook, stirring, 5 minutes until soft. Add stock and bring to a simmer, then simmer 20 minutes covered.
    3. Puree the soup and let cool to lukewarm. Stir in yoghurt and season with salt, pepper and optional lemon juice. Stir in the dill and chill at least 4 hours in the refrigerator. Serve cold.

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