Chilled Zucchini Soup
An easy recipe for a simple summer meal: chilled zucchini soup
Ingredients
- 5-6 zucchini small and/or medium
- 1 cup chopped yellow onion
- 2 tbsp olive oil
- 1 cup vegetable broth
- salt and pepper
- sour cream optional
Instructions
- Prepare the vegetables before you begin cooking.
- NOTE: This recipe was made using small and medium size zucchini, not the giant zucchini you may have growing in the yard. The texture is related to the zucchini: more zucchini and less broth means a thicker soup. Mine was more on the thin side.
- Cut off a bit of each end of the zucchini. Peel and slice the zucchini. Medium slices are best so they don't completely disintegrate during cooking.
- Finely chop the onion.
- Heat the olive oil in a deep frying pan, deep saucepan, or small stockpot.
- Add the onion and cook over medium heat until translucent. Do not let it brown.
- Add the sliced zucchini and the vegetable broth to the pan with the onions.
- Let the mixture simmer until the zucchini is very soft (you should be able to easily break it with a spoon), about 15 minutes.
- Scoop out the zucchini and onions using a slotted spoon and place in a deep container (I used a large mixing bowl). See the two different mixing options below.
- If you are using a blender instead of an immersion blender, let your soup cool a bit so you don't get burned. Then add it to the blender and blend to the desired consistency. You can add vegetable stock from your pan to make it thinner.
- I used an immersion blender. Blend keeping the blade below the liquid so you don't get burned. Keep blending until you reach the desired texture, adding vegetable broth from your pot it desired. I did use the broth to make a less dense soup.
- Add salt and pepper to taste. Be sure to add in a little bit, taste it, and then adjust. You can't fix the soup if you put in too much salt to start!
- Chill your soup to the desired temperature, at least four hours in the fridge.
- Top with a dollop of sour cream if desired.
