More and more, we are getting requests from guests for gluten-free and dairy-free diets. Finding recipes that are healthy and tasty all at the same time can be challenging! The reason I love this soup is, you can actually taste the zucchini! So many times zucchini soups are masqueraded in sour cream, cream cheese and dill and you absolutely loose the flavor of the vegetable itself.
Delightful if chilled overnight and served ice cold on a hot summer day, or conversely, ladled out piping hot on a steely winter night. Easy to prepare, vegan (if you swap out the butter), and delicious, you might want to add this to your weekly lunch menu!
CHANGE SERVING SIZEpeople
COOK TIME20 minutes
PREP TIME10 minutes
READY IN45 minutes
- 1 tbsp butter
- 2 tbsp olive oil extra virgin
- 1 medium onion(s) vidalia, finely chopped
- 1 clove garlic thinly sliced
- kosher salt
- black pepper freshly ground
- 1 1/2 pounds zucchini halved lengthwise, and sliced 1/4 inch thick
- 1 cup vegetable stock or low-sodium broth
- 1 1/2 cup water
- zucchini julienned, for garnish
- In a large saucepan, melt the butter and the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
- Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
- Cool slightly. Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
- The soup can be made ahead and refrigerated overnight.
- **Recipe adapted from Food & Wine.