Zucchini Soup
When it comes to zucchini, we're well aware that it tends to make a plentiful appearance during the summer season. While we adore sautéed zucchini, savory zucchini cakes, and stuffed zucchini boats (with mac 'n' cheese or chicken chowder, no less), there are times when we crave something light and uncomplicated. Introducing this stunningly vibrant zucchini soup—a refreshing summer recipe that serves as an impressive starter or a satisfying light meal when accompanied by toasted sourdough.Traditional zucchini soup is typically prepared using one of two methods: either overcooking the zucchini or pureeing it raw. This recipe combines the best of both techniques. It begins by sautéing aromatic ingredients (shallot and garlic, in this case), then incorporates raw zucchini, resulting in a silky smooth soup. A generous amount of fresh basil adds a peppery kick and imparts a rich green color, while a dollop of garlicky chive yogurt provides tanginess and a subtle onion flavor. Although fresh dill is optional, it offers a delightful herbal and grassy note to the final dish.Using cold water in the soup not only aids in blending and achieving the desired consistency, but it also allows for immediate serving at a cool temperature. While chilling the soup further is a great choice for sweltering summer days, it is not necessary as the soup is equally delicious when enjoyed at room temperature
Ingredients
- 2 tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 2 medium shallots, chopped
- 1 clove garlic, crushed
- Kosher salt
- 1 c. low-sodium vegetable broth
- 1 lb. zucchini (about 2 medium), chopped
- 1/2 c. (or more) cold water
- 1/2 c. packed basil leaves, roughly chopped, plus small leaves for serving
- 1/2 tsp. finely grated lemon zest
- 1 tbsp. fresh lemon juice
- 1/4 c. plain Greek yogurt1 tbsp. finely chopped chives, plus more for serving
- 1 tbsp. finely chopped chives, plus more for serving
- Fresh dill, for serving (optional)
- Freshly ground black pepper
Instructions
- In a small saucepan over medium heat, heat 1 tbsp. oil. Cook shallots, garlic, and 1/4 tsp. salt, stirring often, until softened, 4 to 5 minutes. Add broth and bring to a simmer. Remove from heat and let cool about 10 minutes.
- Transfer shallot mixture to a blender. Add zucchini and cold water and process until smooth. Add basil, lemon zest, lemon juice, 1 tbsp. oil, and 3/4 tsp. salt. Continue to blend until very smooth. Add up to 1/4 c. more cold water to loosen consistency, if desired.
- In a small bowl, stir yogurt, chives, and 1/8 tsp. salt.Serve soup at room temperature or chilled. Ladle soup into bowls. Top with a dollop of chive yogurt. Drizzle with oil and sprinkle with chives, basil, and dill, if using. Season with several grinds of black pepper.
Tried this recipe?Let us know how it was!