Chilled Zucchini Soup
- Total Time: 30 mins
- Yield: 2 1x
Description
Serve this vibrant soup with a bung hunk of crusty bread for a simple and refreshing lunch.
Ingredients
Units
Scale
- 1 tbsp (15 ml) olive oil
- 3 cups (720 ml) zucchini, cubed
- 1 cup (240 ml) leeks, washed and sliced
- 1 jalapeño, chopped
- 1/2 poblano pepper, chopped
- 1/2 cup (120 ml) parsley, packed
- 1/2 lime
- 3 cups (720 ml) vegetable stock
- salt and pepper to taste
Instructions
- Preheat olive oil in a pan on medium heat.
- Add zucchini, leeks, jalapeño and poblano. Cook until zucchini has softened, leeks have caramelized and mixture is fragrant. 6-8 minutes.
- Add parsley and sauté for another 2 minutes.
- Transfer zucchini mixture to a large bowl.
- Add zest and juice of lime to bowl and stir.
- Add vegetable stock to bowl and stir to incorporate all ingredients.
- Using an immersion blender, blend soup until smooth.
- Adjust salt and pepper to taste.
- Chill soup in refrigerator and pull out 15 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
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Frequently Asked Questions
How spicy is this soup with both jalapeño and poblano?
The combination of one jalapeño and half a poblano gives the soup a moderate kick. Poblanos are mild (1,000–2,000 Scoville), while jalapeños vary widely. If you prefer less heat, seed the jalapeño before chopping; for a milder version, replace it with a second half poblano.
The instructions say to pull the soup from the refrigerator 15 minutes before serving — why not serve it straight from the fridge?
Step 9 specifically calls for a 15-minute rest out of the refrigerator before serving. Allowing the soup to temper slightly lets the aromas open up and prevents the cold from masking the lime and herb flavors, which are most vibrant just below fully chilled.
