Cold Zucchini and Summer Squash Soup

Cold Zucchini and Summer Squash Soup


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

Ingredients

  • 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

Directions

  1. In a large pot over medium heat, cook the onions and garlic in the olive oil until browned, do not burn.
  2. Add zucchini and summer squash, toss with the onions and add broth and bring to a boil.
  3. Once boiling, cover, lower heat to a simmer, and cook 10 minutes, until zucchini are tender.
  4. Let cool to lukewarm and blend until smooth with a blender. Serve lukewarm or refrigerate and serve cold. Garnish with sour cream. Enjoy!

More Great Recipes:
Soup|Vegetable|Sour Cream|Zucchini|Summer Squash|Summer

Reviews (6) Questions (0)

6 Reviews

Angela @. June 30, 2010
This photo is from SUNSET magazine May 2008 and the photographer is : Annabelle Breakey. Please credit or remove.
 
AntoniaJames June 30, 2010
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.
 
Angela @. June 30, 2010
Antonia, try the Sunset recipe. It is delicious.
 
CreamPuff June 29, 2010
That looks so creamy and delicious!
 
TheWimpyVegetarian June 28, 2010
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?
 
slulibby June 28, 2010
This looks so good, and simple too--can't beat that!