Cold Zucchini Soup
A smooth and thick cold zucchini soup offers a refreshing option for warm weather.
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Instructions
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Trim and chop the zucchini.
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Heat a pot over medium-high with oil, then cook onions and salt for 5 minutes until tender.
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Add zucchini and broth, bring to a boil, then reduce heat and simmer for 15 minutes until the zucchini is very tender.
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Turn off heat, cool the soup for at least 20 minutes, then blend until very smooth.
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Transfer the pureed soup to a container, cover, and chill for at least 1 hour until cold.
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Before serving, stir in optional cream or yogurt, and season with salt and pepper to taste.
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Garnish with fresh cilantro.
Nutritional Info (per serving)
Calories:
56 kcal
Carbohydrate:
7 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
2 g
Saturated Fat:
0 g
Sodium:
625 mg
Sugar:
4 g
Fat:
3 g
Unsaturated Fat:
0 g