Cold Zucchini and Summer Squash Soup
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Author Notes: I like this soup hot or cold, but prefer it cold. It was a recipe given to me by a nice lady I used to work for. She was making it one day while I was at her home and asked me to try it. I loved it! She was kind enough to share her recipe. Very simple, but a lot of taste. - Jacqueline Marie
Serves 4-6
- 2-3 tablespoons Olive Oil
- 1 Medium Onion chopped
- 2 Garlic cloves sliced or crushed
- 6-9 Zucchini or Summer Squash or a mix of both. I prefer mixed.
- 4 cups Chicken or Vegetable broth salted or unsalted
- Sour Cream for garnish
- In a large pot over medium heat, cook the onions and garlic in the olive oil until browned, do not burn.
- Add zucchini and summer squash, toss with the onions and add broth and bring to a boil.
- Once boiling, cover, lower heat to a simmer, and cook 10 minutes, until zucchini are tender.
- Let cool to lukewarm and blend until smooth with a blender. Serve lukewarm or refrigerate and serve cold. Garnish with sour cream. Enjoy!
- This recipe was entered in the contest for Your Best Summer Squash Recipe
Tags: Summer
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almost 3 years ago Angela @ the well-worn apron
This photo is from SUNSET magazine May 2008 and the photographer is : Annabelle Breakey. Please credit or remove.
almost 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Fascinating. The soup featured in that "Sunset Magazine" recipe is full of basil. I was wondering how the posted recipe turned out so green, with no herbs and just a few zucchini skins.
almost 3 years ago Angela @ the well-worn apron
Antonia, try the Sunset recipe. It is delicious.
almost 3 years ago CreamPuff
That looks so creamy and delicious!
almost 3 years ago TheWimpyVegetarian
I love this too!! I've GOT to lose some of this Food52 weight I've put on and am looking for healthy lower-fat dishes right now. This looks a perfect recipe for me. Do you have to let it cool before pureeing?
almost 3 years ago slulibby
This looks so good, and simple too--can't beat that!