Ananda is a recipe developer, writer, and editor living in London via New York City. Her work has appeared in magazines and food websites, and she loves to inspire home cooks to get in the kitchen. She is always thinking about her next trip and is constantly saving restaurants and bakeries on her maps.
If there's one thing we know about zucchini, it's that it comes in droves in the summertime. Of course, we love it sautéed plain and in savory zucchini cakes. And we'll never turn down a stuffed zucchini boat (with mac 'n' cheese! with chicken chowder!). But sometimes you want something light and simple. Enter this gorgeously green zucchini soup, a refreshing summer recipe that makes a stunning starter or a light meal when paired with toasted sourdough.
Traditionally zucchini soup has been made one of two ways: either cooked to death or pureed raw. This recipe combines the best of both approaches, starting with sautéed aromatics (that's shallot and garlic, to you), then adding in raw zucchini, which blends into a velvety soup. There's a generous handful of fresh basil in the soup itself, lending a peppery bite and its deep green hue, while a topper of garlicky chive yogurt adds tang and a hint of onion-flavor. Though you can skip the fresh dill, if you like, it provides a lovely herbal, grassy note to the finished dish.
Opting for cold water in the soup not only helps to blend and loosen the consistency, but also makes it cool enough to serve immediately. Chilling the soup further is a great option for hot summer days, but isn't needed, since it's equally delicious at room temperature.
- Yields:
- 4
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
Ingredients
- 2 tbsp.
extra-virgin olive oil, divided, plus more for drizzling
- 2
medium shallots, chopped
- 1
clove garlic, crushed
Kosher salt
- 1 c.
low-sodium vegetable broth
- 1 lb.
zucchini (about 2 medium), chopped
- 1/2 c.
(or more) cold water
- 1/2 c.
packed basil leaves, roughly chopped, plus small leaves for serving
- 1/2 tsp.
finely grated lemon zest
- 1 tbsp.
fresh lemon juice
- 1/4 c.
plain Greek yogurt
- 1 tbsp.
finely chopped chives, plus more for serving
Fresh dill, for serving (optional)
Freshly ground black pepper
Directions
- Step 1In a small saucepan over medium heat, heat 1 tbsp. oil. Cook shallots, garlic, and 1/4 tsp. salt, stirring often, until softened, 4 to 5 minutes. Add broth and bring to a simmer. Remove from heat and let cool about 10 minutes.
- Step 2Transfer shallot mixture to a blender. Add zucchini and cold water and process until smooth. Add basil, lemon zest, lemon juice, 1 tbsp. oil, and 3/4 tsp. salt. Continue to blend until very smooth. Add up to 1/4 c. more cold water to loosen consistency, if desired.
- Step 3In a small bowl, stir yogurt, chives, and 1/8 tsp. salt.
- Step 4Serve soup at room temperature or chilled. Ladle soup into bowls. Top with a dollop of chive yogurt. Drizzle with oil and sprinkle with chives, basil, and dill, if using. Season with several grinds of black pepper.