The cold zucchini soup is a tasty vegetarian first course made with vegetables, fresh and easy to prepare.
Creamy, thick, and rich, it is a simple, healthy, and genuine dish, perfect to face the swimsuit challenge and fill up on vitamins, fibers, and minerals with a low caloric intake! Made with few, simple ingredients and a very easy process, it is also a perfect meal to take for lunch at the office or the beach.
Read how to make the cold zucchini soup with the easy recipe you find below, as usual, right after the photo 😉
You might also be interested in the following cold dish recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12 oz zucchini
- 5 oz potatoes
- 2 cups water
- Half leek
- basil
- extra virgin olive oil
- salt
Preparation of the cold zucchini soup
Wash the zucchini, trim the ends, and slice them into rings.
Peel the potatoes and cut them into chunks.
Thinly slice the leek.Heat a little extra virgin olive oil in a pot, then sauté the leek until golden.
Add the vegetables, let them sauté for a few minutes, then add a few torn basil leaves and the water.
Cook for half an hour over medium heat, covering the pot with a lid but leaving a small part uncovered, and stirring occasionally.Adjust salt and blend everything with an immersion blender until you obtain a smooth and velvety cream.
Let cool completely, then serve your cold zucchini soup, optionally garnishing it with a drizzle of extra virgin olive oil and a few basil leaves.
Notes
Discover all the summer recipes from Chez Bibia, fresh, easy, and quick to make, by clicking HERE.
If you want to stay updated on all my recipes, without missing any, follow me also on my Facebook page which you can find by clicking HERE.
