Chilled Zucchini Soup

Chilled Zucchini Soup 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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chilled Zucchini Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Carolyng Gomes
  • 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

Scale
  • 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.
  • Prep Time: 30 mins
  • Category: Soup
Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Previous Post
Watch: How to Make Homemade Squid Ink Pasta

Watch: How to Make Homemade Squid Ink Pasta

Next Post
Indian-Style Scrambled Eggs

Indian-Style Scrambled Eggs

Visit the Honest Cooking Cookbook Shop