Zucchini Cold Soup
Zucchini Cold Soup is a creamy, refreshing, and healthy soup that’s perfect for summer. Made by cooking zucchini along with simple aromatics, it is then blended and chilled for a silky-smooth consistency. This soup is light yet satisfying and loaded with nutrients like vitamins, minerals, and fiber.
Nutrition Facts
Per serving
Energy
57 kcal
Protein
2 g
Carbs
7 g
Fat
3 g
Fiber
2 g
Ingredients
Zucchini
200 gm (200g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Plain Water
2 medium cup (500g)
lemon juice
1 tbsp (15g)
Instructions
Preparation
Wash Zucchini: Rinse zucchini thoroughly to remove any dirt or residue.
Chop Zucchini: Slice into thin rounds or chop into cubes for even cooking
Cooking Steps
Heat oil in a saucepan over medium heat.
Add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and onions are translucent.
Add chopped zucchini and sauté for another 1-2 minutes until wilted.
Pour in the water. Bring the mixture to a boil, then lower the heat and simmer for 5-7 minutes.
Remove the cooked mixture from the heat and allow it to cool slightly.
Transfer the cooked zucchini mixture to a blender. Add lemon juice, salt, and black pepper.
Blend until smooth and creamy.
Transfer the blended soup to a bowls. Cover it and refrigerate for at least 1-2 hours until thoroughly chilled. Serve cold.