Chilled Zucchini Soup
This Chilled Zucchini Soup is a vibrant, velvet-textured puree that celebrates the fresh flavors of summer produce. By combining sautéed leeks, shallots, and zesty aromatics with garden-fresh zucchini and a bouquet of herbs, this soup offers a sophisticated and cooling dining experience. It is a perfect, light, and nutritious starter or lunch that highlights the beauty of Mediterranean-inspired seasonal cooking. Naturally vegan and gluten-free, this elegant soup is simple to prepare and maintains a stunning, bright green color through careful chilling techniques.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Simmering and Blending
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 medium leek, white and light green parts only, trimmed and thinly sliced
5 small shallots, thinly sliced
3 large garlic cloves, thinly sliced
5 fresh lemon thyme sprigs
6 cups good-quality vegetable broth
4 medium zucchini, halved lengthwise, seeded, and sliced
2 teaspoons kosher salt
1/2 cup fresh basil leaves
1/4 cup fresh parsley leaves
1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, leek, and shallots, sautéing until softened and translucent.
Incorporate the garlic and lemon thyme sprigs, cooking for another minute until fragrant.
Pour in the vegetable broth and bring to a simmer.
Add the prepared zucchini slices and cook until tender, about 8-10 minutes.
Remove from heat and discard the thyme sprigs.
Stir in the fresh basil and parsley leaves.
Transfer the mixture to a high-speed blender and process until completely smooth.
Prepare an ice bath in a large bowl and place the blender carafe or a secondary bowl inside to rapidly chill the soup.
Stir in the lemon juice, season with additional salt to taste, and refrigerate until thoroughly chilled.
Notes
For an even smoother, luxurious texture, you can pass the soup through a fine-mesh sieve after blending. Serve chilled with a swirl of extra virgin olive oil or a sprinkle of toasted sunflower seeds for added crunch. The soup keeps well in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/chilled-zucchini-soup/