Chilled Zucchini and Basil Soup
In short: A pale green summer soup of zucchini, potato and basil, blended smooth and served cold with olive oil. Light, cheap and easy. It takes about 40 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 25 min
- Resting
- 3 h
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 170 kcal
Zucchini is at its most plentiful just when nobody feels like eating hot soup, which is why this chilled version earns its place. The zucchini and a small potato are simmered in stock until soft, basil is blended in off the heat, and the soup is cooled fast over ice so it stays green. The potato supplies body without cream. Serve it cold with a thread of olive oil and a few basil leaves on top.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion for 6 minutes until soft, then add the garlic for 1 minute.
- Add the zucchini, potato, stock and 1/2 teaspoon of the salt. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, until the potato is very tender.
- Take the pot off the heat, add the basil and blend until completely smooth.
- Set the pot in a larger bowl of ice water and stir for about 10 minutes, until cool. Stir in the lemon juice, the remaining 1/2 teaspoon of salt and the pepper.
- Cover and chill for at least 3 hours. Taste, adjust the seasoning, and thin with a little cold water if the soup is too thick.
- Serve in chilled bowls with a drizzle of olive oil, a few basil leaves and the sunflower seeds.
Tips
- Leave the skin on the zucchini. It gives the soup its green color. Small to medium zucchini are less watery and less bitter than very large ones.
- The soup is also good warm. Reheat it gently without boiling, since long heat turns the basil dark.
Questions and answers
Can I serve zucchini basil soup hot?
Yes. Blend it and serve it warm, skipping the chilling. Reheat gently and avoid boiling it once the basil is in.
Why did my zucchini soup turn brownish?
Basil darkens when it is heated for long or blended slowly. Add it off the heat, blend quickly and cool the soup fast over ice to keep the green color.
How long does chilled zucchini soup keep?
It keeps for 3 days in the fridge. Stir it well and taste for seasoning before serving, since chilling mutes the flavor.
How long does it take to make Chilled Zucchini and Basil Soup?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Chilled Zucchini and Basil Soup?
About 170 kcal per serving, with 5 g of protein, 16 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 170 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 16 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
