About Chilled Zucchini Soup

Blah, blah, blah, HOT AS BALLS, blahblahblaaaaaaaah. I don't know, it's HOT AS BALLS. But Vahid asked for more summer recipes, and this is a really good one, especially as it's almost the exact opposite of HOT AS BALLS. Which would be cold as cubes? I don't know, my brain is fried on account of it's HOT AS BALLS.

ANYWAY, this joins the pantheon of cold soups I've shared on this here website, and like those others it's delish. (What did I just do there? I DON'T KNOW. Random letters are just coming off my fingertips right now. Let's move on.) Soooo... for about 4-6 servings (or one really, really big serving you bloody pig), you'll need:
  • 2 tablespoons extra virgin olive oil
  • 2 large shallots, thinly sliced crosswise like this:
  • 4 large zucchini, peeled and halved lengthwise, then cut into thin slices like this:
  • 2 strips of fresh lemon zest, about the width of your vegetable peeler and the length of your lemon, sort of this this:
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups reduced-sodium chicken broth
  • 1 3/4 cups water
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1 tablespoon finely chopped fresh dill, or about this much:
  • 6 ounces plain Greek yogurt

Heat up your olive oil in a 4-quart heavy saucepan or dutch oven over moderate heat. Add the shallots, and cook those down for about 5 minutes, stirring occasionally until they're softened. They'll go from this:

to this:

Add your zucchini, lemon zest, salt, and pepper, and cook those down for about 5 minutes, stirring occasionally until the zucchini is softened.

They'll go from this:

to this:

Next up, add your broth and water (this is what makes it soup!), and simmer everything for about 3 minutes until the zucchini is tender.

Throw your herbs in the pot.

Then, working in batches, puree the soup in a blender until it's smooth. IMPORTANT SIDE NOTE (although it's not to the side, which I guess makes it more of an IMPORTANT WITHIN-PARAGRAPH NOTE): When pureeing hot liquids in a blender, make sure you take the little nubbin thing off of the blender lid. I don't really know what that's called, if it's called anything at all, but it's the thing that leaves a giant hole in the lid. And now you're probably asking yourself why you'd want a giant hole in the blender lid, because isn't a lid supposed to, you know, seal shit up? And this is true, but if you don't have a giant hole in the lid when you're blending hot liquids there would be no place for steam to escape and with no place for steam to escape you get HOT STEAMING EXPLOSIONS. Hence, the Industrial Revolution.

But, you still have a giant hole in the lid which can (and does, believe me) lead to splash back, so just hold a kitchen towel over the hole to catch any soup that might be organizing a massive jailbreak.

Or, you know, you could just buy a stick blender and use that to puree your soup right in the pot. Like this!

Set that aside to cool. Once it's at room temperature, whisk in the yogurt.

Give it a taste, and add more salt if you need it. Then stick that bad boy (or girl, whatever) in the fridge and let it chiiiiiiiillax for a few hours. When it's cold, it's ready to serve!

Stay cool, friends!


  1. How did I miss this?? I'm always looking for delicious new ways to use zucchini, and this looks amazing! Greek yogurt and fresh dill are the only things I don't have on hand, but I know where to get them. Thank you for this!!

  2. I'm so happy you posted here I'm going to go get up and make this right now just as soon as I finish these other five beers in my fridge.