Cold Zucchini Summer Soup

Recipe submitted by: Amy Pickett
Recipe courtesy of:

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Soup thats great for take-a-longs and picnics.

Prep Time:
Cook Time:


1 cup shallots, thinly sliced.
2 TBSP Extra-Olive Oil
2 lb zucchini, peeled, quartered and sliced thinly.
2 tablespoons lemon zest
Salt and pepper to taste.
2 cups chicken broth.
2 cups water
½ cup fresh parsley
1 TBSP finely chopped dill plus 1 TBSP for garnish.
⅔ cup plain yogurt


  1. Heat olive oil in large heavy saucepan.
  2. Cook shallots over medium heat, until softened, about 5 minutes.
  3. Add zucchini, lemon zest, salt, and pepper and cook, until zucchini is softened, about 5 minutes.
  4. Add the chicken broth and the water and simmer until zucchini is tender, about 3 minutes.
  5. Remove saucepan from heat and allow to cool about 5 minutes.
  6. Add parsley and dill.
  7. With a hand mixer, or standing blender, purée zucchini mixture until well blended and creamy.
  8. Transfer to a large soup bowl, cover and allow to cool for about 30 minutes.
  9. Stir in the yogurt and place in refrigerator.
  10. Once cool, stir and place in a large insulated thermos to take along with you to the picnic.
  11. Serve in glasses or small bowls.
  12. Garnish with dill.

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