Chilled Zucchini Soup

chilled zucchini soup

Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography


I love soup but really who wants to eat hot soup on a 100+ degree day?  Not me!  This is a chilled soup and it is so refreshing and not heavy at all.  Perfect for the summer.

Chilled Zucchini Soup

5 medium zucchini, coarsely chopped

2 medium yellow onions, coarsely chopped

4 tablespoons butter

1 tablespoon curry powder

1 quart organic chicken broth

1 cup cream (light, medium or heavy – your choice)

salt & pepper

1 medium zucchini, julienned and blanched for 1 minute (for garnish)

  1. Over low heat, in a large sauce pan, melt the butter and add the chopped onions and chopped zucchini.  Stir, then cover and sweat for 5 minutes.
  2. Remove lid, add 1 tablespoon curry powder and cook for about 2 minutes while stirring to avoid scorching the curry powder.  Then slowly pour in the chicken broth, stirring as you go.  Bring to a boil then back down to a gentle simmer.  Simmer for approximately 20 minutes or until the zucchini and onions are very soft.
  3. Remove from heat and let cool completely.
  4. Pour the cooled mixture into a blender and puree until smooth.  Add the cream and blend to combine.  Wait to do the final seasoning until serving.  Curry intensifies when cold so let the soup rest a bit before adding more.
  5. Chill further before serving.  Have chilled serving bowls ready.  Add julienned and blanched zucchini for garnish on top.



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Modern Day Forager


6 thoughts on “Chilled Zucchini Soup

  1. I think almond milk would be my choice. AND if you’re up to it make your own almond milk and it will be as think as heavy cream would be and will add a richness. Dairy isn’t my friend either and almond milk is a nice substitute.

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