Variation
Add half an avocado for extra richness and healthy fats.
Dinner · Soup · Vegetarian · Modern American
Cold Zucchini Soup With Basil Oil
This cold zucchini soup is a creamy, no-cook summer starter that highlights the delicate sweetness of garden-fresh squash and aromatic basil oil.
Prep
15 min
Cook
0 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Make the Basil Oil
- 1
Blanch the basil
Briefly dip basil leaves in boiling water for 10 seconds, then immediately shock in an ice bath to preserve the bright green color.
Tip: Dry the leaves thoroughly before blending to prevent the oil from becoming cloudy.
- 2
Blend and strain
Pulse the basil and olive oil in a high-speed blender until completely smooth. Strain through a fine-mesh sieve or cheesecloth.
How to Make Cold Zucchini Soup With Basil Oil
Total time: 15 min · Yields 4 servings
- 1
Prepare the Vegetables
Wash the zucchini thoroughly and trim the ends. Roughly chop them into 2 cm chunks to ensure they blend easily without overworking the motor.
- 2
Blend the Base
Place the zucchini, shallot, garlic, Greek yogurt, lemon juice, salt, and pepper into a blender. Add 60 ml of cold water to help the blades catch.
- 3
Emulsify
Start the blender on low speed and gradually increase to high. Process for 2 minutes or until the texture is silky and completely aerated.
- 4
Adjust Consistency
If the soup is too thick, add more cold water one tablespoon at a time. The soup should be thick enough to coat the back of a spoon but thin enough to pour easily.
- 5
Chill
Transfer the mixture to a glass container and refrigerate for at least 1 hour. Chilling is essential as it allows the flavors of the raw shallot and garlic to mellow.
- 6
Season and Serve
Taste the chilled soup and add more salt or lemon juice if needed. Cold temperatures mute flavors, so a final seasoning check is crucial before plating.
Chef's Tips
- Use smaller zucchini for a sweeter flavor and fewer seeds.
- If you prefer a vegan version, swap the Greek yogurt for a silken tofu or a cashew-based cream.
- Ensure your blender is powerful enough to break down the raw zucchini skin for the smoothest texture.
What to Serve with Cold Zucchini Soup With Basil Oil
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve in chilled glass bowls.
- Top with a few toasted pine nuts for crunch.
- Add a dollop of creme fraiche for extra decadence.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap basil for fresh mint for an even more cooling effect.
Variation
Toss in a deseeded jalapeño if you like a spicy kick.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 2 days. Give it a quick stir before serving as some natural separation may occur.
Further reading
Frequently asked questions
Do I need to peel the zucchini for this cold zucchini soup?
No, you do not need to peel them. The skin contains most of the nutrients and provides the beautiful pale green color to the soup.
Can I cook the zucchini first?
While you can sauté the zucchini, this specific cold zucchini soup recipe is designed as a raw, no-cook dish to maintain a fresh and crisp summer flavor profile.
Is cold zucchini soup healthy?
Yes, it is very low in calories, high in fiber, and uses Greek yogurt for a protein boost, making it a light and nutritious meal.
How long does the basil oil keep?
The basil oil will stay vibrant for about 3 days in the fridge. Use the leftovers on grilled fish or over caprese salads.
Can I freeze this soup?
Freezing is not recommended because the yogurt and raw zucchini can change texture and become grainy upon thawing.
What if my soup is too watery?
You can thicken it by blending in half an avocado or an extra tablespoon of Greek yogurt until you reach the desired thickness.
You might also love
Browse all recipes
Dinner · Seafood
Grilled Octopus With Smoked Paprika Potatoes
1 h 20 min4.5
Dinner · Seafood · Main Course
Seafood Paella With Saffron And Chorizo
1 h4.5
Appetizer · Beef · French
Steak Tartare With Dijon And Caperberries
25 min4.8
Soup · Seafood · Appetizer
Chilled Avocado Gazpacho with Lump Crab
15 min4.6
Dinner · Main Course · Grilling
Barbecue Chicken Thighs With Jalapeno Glaze
50 min4.8
Dessert · No-Bake
Summer Berry Trifle With Limoncello Cream
30 min4.8
Explore more from TastyFood
Looking for something different? Browse by category.