Chilled Zucchini Soup

Serve this vibrant soup with a bung hunk of crusty bread for a simple and refreshing lunch.
By Carolyng Gomes
Chilled Zucchini Soup

Chilled Zucchini Soup
 
Prep Time
Total Time
 
Serve this vibrant soup with a bung hunk of crusty bread for a simple and refreshing lunch.
Author:
Recipe Type: Soup
Serves: 2
Ingredients
  • 1 tbsp olive oil
  • 3 cups zucchini, cubed
  • 1 cup leeks, washed and sliced
  • 1 jalapeño, chopped
  • ½ poblano pepper, chopped
  • ½ cup parsley, packed
  • ½ lime
  • 3 cups vegetable stock
  • salt and pepper to taste
Instructions
  1. Preheat olive oil in a pan on medium heat.
  2. Add zucchini, leeks, jalapeño and poblano. Cook until zucchini has softened, leeks have caramelized and mixture is fragrant. 6-8 minutes.
  3. Add parsley and sauté for another 2 minutes.
  4. Transfer zucchini mixture to a large bowl.
  5. Add zest and juice of lime to bowl and stir.
  6. Add vegetable stock to bowl and stir to incorporate all ingredients.
  7. Using an immersion blender, blend soup until smooth.
  8. Adjust salt and pepper to taste.
  9. Chill soup in refrigerator and pull out 15 minutes before serving.

Carolyng Gomes

Carolyng loves to eat, loves to cook and loves to eat more. To her a recipe is more a list of suggestions, saving time doesn’t mean sacrificing on flavor and when in doubt, a splash or two (well, a nice pour) of wine never hurts. Welcome to her Cocina Latina, where South American and Latin fusion dishes are always on the menu.

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