Chilled Zucchini Soup
Cool off with the ultimate summer refresher: Chilled Zucchini Soup! This creamy, no-fuss recipe is a luxurious blend of tender zucchini, velvety Greek yogurt, and aromatic dill, perfectly balanced with a bright splash of lemon juice. Light yet satisfying, this chilled soup is made with wholesome ingredients like sautéed onions, garlic, and vegetable broth, then blended to silky perfection and cooled with ice cubes for an instant temperature drop. Ready in just 30 minutes, it’s a quick and healthy way to beat the heat. Garnish with fresh dill or a slice of lemon for an elegant, refreshingly cold starter or light lunch that’s perfect for warm days. Whether you're looking for gluten-free, low-carb, or vegetarian recipes, this chilled zucchini soup fits the bill while delivering a flavorful twist!
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 1 medium-sized yellow onion
- 2 cloves garlic
- 4 cups vegetable broth
- 1 cup Greek yogurt
- 2 tablespoons fresh dill
- 2 tablespoons lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 large ice cubes
- extra dill or lemon slices (optional garnish)
Instructions
Wash and trim the ends of the zucchini. Cut them into thick slices or cubes for easier cooking.
In a large pot, heat the olive oil over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent (about 5 minutes).
Mince the garlic and add it to the pot. Cook for an additional 1 minute, stirring frequently, until fragrant.
Add the zucchini to the pot and stir to combine. Cook for 3-4 minutes, allowing the zucchini to soften slightly.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and cook for 10 minutes, or until the zucchini is tender.
Remove the pot from the heat and allow the mixture to cool slightly before blending.
Using an immersion blender or a high-speed blender, puree the soup until smooth and creamy. If using a countertop blender, do this in batches to prevent spills.
Stir in the Greek yogurt, fresh dill, lemon juice, salt, and black pepper. Adjust seasoning to taste.
Place the ice cubes into the soup and stir until they melt, chilling the soup further. Alternatively, refrigerate the soup for at least 2 hours until thoroughly cold.
Before serving, give the soup a good stir and ladle it into bowls. Garnish with extra dill or lemon slices, if desired. Serve immediately while cold and refreshing.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 10961 mg | 477% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 80.3 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3893 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
