How to Make Chilled Zucchini Soup - A Step-by-Step Guide

On a hot summer day, there's nothing quite as refreshing as a chilled zucchini soup. This light and silky soup is the perfect way to take advantage of the abundance of zucchini that is in season during the summer months. Not only is it a delicious way to cool down, but it's also a great way to get your daily dose of vegetables.

This chilled zucchini soup is incredibly easy to make and requires just a handful of simple ingredients. The key to its flavor is using the freshest zucchini y...

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Ingredients

  • 3 tablespoons olive oil, divided
  • 1 onion, finely chopped
  • 4 fresh tomato, seeded and chopped
  • 4 cups water
  • 6 sprigs fresh mint, divided
  • 3 zucchini, sliced
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • salt and pepper to taste
  • 1 teaspoon lemon juice, or to taste
  • 2 sprigs fresh basil

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 35 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    163 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Sodium: 65mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 3g
    • Vitamin C: 42mg
    • Calcium: 62mg
    • Iron: 1mg
    • Potassium: 685mg