Friday, August 12, 2011

Cold zucchini soup with Greek yogurt

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Today I'm getting ready for heat and humidity. I'm heading from coastal southern California, where we've been stuck in cool, damp "June gloom" most of the summer, back to the East coast, where August is sweaty and sticky and just plain miserable. And I'm bringing this cold zucchini soup recipe with me.

Cold soup is always refreshing, and it's zucchini season for sure. The fresh mint and lemon combine with the acid in the yogurt to make this cold, creamy soup the perfect dish for the dog days of summer.

Note: If you don't yet own an immersion blender, what are you waiting for? I've had mine 15 years and use it just about daily. Can't imagine making soup without one. It's an indispensable partner in the kitchen.



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Cold zucchini soup with Greek yogurt and mint
A few minutes in the pot, a whizz with the stick blender and a few hours in the refrigerator: That's all it takes to whip up this cold, creamy, ultra-refreshing summer soup.
Ingredients
  • 2 tsp olive oil
  • 1 bunch green onions, chopped
  • 8 medium zucchini, sliced thin
  • 3 cups chicken stock, vegetable stock or water
  • salt and pepper to taste
  • 3 Tbsp fresh mint, chopped
  • 1 cup Greek yogurt (full-fat, low-fat or nonfat)
  • juice of 1 lemon
Instructions
Heat the oil in a large pot over medium heat. Add the green onions and saute until softened - don't let the onions brown. Add the sliced zucchini, sprinkle with a little salt, and continue cooking for a few minutes to let the zucchini soften.Add the stock or water and bring the pot to a boil. Turn down the heat and simmer 7-10 minutes, just until the vegetables are soft. Remove the pan from the heat and let cool to room temperature.When the soup is cool, add the fresh mint and the yogurt and blend well in the pot with an immersion blender. It will take a few minutes for the soup to get really smooth: Be patient. (If you don't have an immersion blender, you can transfer the soup in batches to a countertop blender for this step.)Add the lemon juice and season to taste with salt and pepper. Refrigerate the soup at least 3 hours or overnight. Taste before serving - you may need to season it again once it's really cold. Serve at noon on the hottest day of the summer.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings

4 comments:

Alison @ Ingredients, Inc. said...

sounds great and right up my alley!

Jeanette said...

Love this simple cold zucchini soup recipe - perfect for hot muggy weather, and a great way to use up some of the zucchini that is so abundant this time of year. Like the mint in your recipe.

Nancy said...

I definitely could have used this earlier in the week - temperature didn't drop below 103 during the day in Dallas - ugh!!

Haven't made this soup with mint - and now that I see your recipe all I can think is "well duh!""

Thanks Erika!!

Denise @ Creative Kitchen said...

An immersion blender has been on my wish list for awhile. Can't wait to get one. This soup looks very refreshing!!

Denise

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