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

When the temperatures are soaring and you're looking for a light and refreshing meal, nothing beats a chilled zucchini soup. Not only is this recipe incredibly easy to make, but it's also a great way to use up any excess zucchini you might have in your garden or from the farmer's market. This soup is perfect for those hot summer days when you want something nutritious and cooling to enjoy.

The beauty of this chilled zucchini soup is that it requires minimal cooking, making it a quick ...

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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 ½ pounds zucchini, sliced
  • 2 cups water
  • 2 cups chicken broth
  • 1 baking potato, peeled and chopped
  • coarse salt
  • ⅓ cup sliced toasted almonds

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat oil in a pot over medium-high heat. Cook onion in oil for 4 to 5 minutes. Add garlic and curry powder. Add zucchini, water, broth, and potato. Season with salt. Reduce heat and let simmer until tender, about 25 minutes.
  • Puree mixture using an immersion blender until smooth. Let cool to room temperature or chill until cold, about 30 minutes. Serve with almonds.
  • Nutrition

    171 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Cholesterol: 3mg
    • Sodium: 2048mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 6g
    • Vitamin C: 42mg
    • Calcium: 71mg
    • Iron: 1mg
    • Potassium: 781mg