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Chilled Zucchini Soup

  • Author: Carolyng Gomes
  • Total Time: 30 mins
  • Yield: 2 1x


Serve this vibrant soup with a bung hunk of crusty bread for a simple and refreshing lunch.


  • 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


  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
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