Cold Zucchini Soup

Hey friends!

Heatwave alert… Craving freshness, craving goodness, craving something light… It’s summer—time to enjoy seasonal vegetables, especially if you grow them in your garden…

Today I’m treating you to a cold zucchini and basil soup.

My source of inspiration

As always, when I get inspiration from somewhere else, I tell you. That’s only fair. This recipe is largely inspired by Leïla’s blog, jevaisvouscuisiner.com. I just made a tweak or two. By the way, I highly recommend visiting this blog—it beautifully showcases the cuisine of my home region, Alsace, with a modern twist.

A discovery

This soup is a real revelation! Simplicity, flavor, texture—it has it all!

Crazy good taste, incredible freshness—a total favorite!!

I served it one evening to my kids with an avocado toast and an egg—we all loved it!!!

The Benefits of Zucchini: Lightness and Vitality for Everyday Life

Zucchini, the ultimate summer veggie, is beloved for both its delicate flavor and its nutritional value. Low in calories and composed of over 90% water, it’s perfect for those looking to combine pleasure and a balanced diet. Its mild taste allows for a wide variety of preparations, bringing a sense of lightness that’s especially welcome during summer meals.

Rich in gentle fiber, zucchini promotes healthy digestion and helps regulate the digestive system without irritation. It’s also packed with vitamins: vitamin C to boost immunity, vitamin B9 (folic acid) essential during pregnancy, and provitamin A, which benefits skin and vision.

Zucchini is also a good source of minerals, particularly potassium, which helps regulate blood pressure. Thanks to its antioxidants, it contributes to the fight against cell aging and oxidative stress.

Another key asset: its versatility. Raw, cooked, grated, sautéed, in gratins or soups—it fits every culinary style. It can even be used in sweet recipes to add moisture without altering the flavor.

In short, zucchini is a discreet yet powerful ally for a healthy, varied diet. Accessible and easy to prepare, it deserves a spot on our plates all season long.

Starter or appetizer?

You can serve it as a starter, in small glasses as an appetizer, or as part of a healthy and tasty dinner!

And if you make your cold soup with fresh garden zucchini and basil, even better!! Did you see the size of my basil leaves??? And they smell amazing!! I also added some coriander, but my basil was so fragrant that the coriander flavor was a bit overwhelmed.

Some zucchini-based recipes:

Just a reminder of my favorite zucchini recipes:

• the classic stuffed zucchini
• zucchini stuffed with lamb
• large zucchini ravioli with a duo of tomatoes
• oriental-style zucchini
• zucchini and pomegranate carpaccio
• zucchini spaghetti with olives

Some ideas to switch it up…

Zucchini, with its mildness and lightness, is perfect for a cold soup. Paired with basil, it creates a harmony of flavors that evoke warm summer days. If you’re also a fan of cold soups, I invite you to check out my Cold Beet and Pink Radish Soup, which brings beautiful color to your table, the cold no-cook tomato soup, or the Cucumber Gazpacho, perfect for cooling down. And if you like no-cook dishes, my No-Cook Stuffed Tomatoes are a delicious option for a starter. Also, don’t miss my Pea Velouté, which is just as tasty. Lastly, for something original, try my 4 “C” Soup, sure to surprise your guests. So, ready to dive into this summer culinary adventure?

I think I’ve convinced you…

Let’s do this!

The recipe, Chef!

Print Recipe

Cold Zucchini Soup

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végétarien – française

Serves: 4 / 500ml Difficulty: Easy Price: $

Prep Time: 10 min – Cooking Time: 20 min

Ingredients

• 2 zucchinis (500 g)
• 2 cloves of garlic
• 1 vegetable stock cube
• 8 basil leaves
• A few coriander leaves
• 35 g Parmiggiano cheese
• 1 tablespoon olive oil
• 50 g cream
• Salt
• Pepper
• Ground ginger

Instructions

1

Boil a large volume of salted water with the stock cube.

2

Cut the zucchinis in large cubes and cook them with the peeled garlic in the boiling water.

3

After 10 minutes, remove the zucchinis and garlic from the water with a drainer and place them in a bowl filled with cold water and ice cubes. This will help cool down the vegetables and maintain the green color.

4

Place the basil, the parmiggiano cheese cut in pieces, the coriander and olive oil in a large bowl or blender.

5

Add the zucchinis and garlic. Mix with your blender or hand mixer until you get a smooth mixture.

6

Add the cream and a littlt bit of the water in which you cooked the zucchinis (according to the consistency you want, in my case it was 50 g).

7

Season with salt, pepper and ground ginger.

8

Set aside in your fridge until you enjoy it.