Chilled Zucchini Soup

Chilled Zucchini Soup

A refreshing, smooth chilled soup for the summer that goes down easy.


1 medium
200 ml
Soy milk (or milk)
200 ml
Consomme soup stock granules
1 teaspoon
Olive oil
1 tablespoon
Salt and pepper
to taste
Heavy cream (optional)
to taste


1. Thinly slice the zucchini and onion. Slice the onion against the grain.
2. In a pot, sweat the onion in olive oil, add the zucchini, and sauté.
3. Add water and the consomme soup stock granules (or 1/2 consomme cube) to the pot, cover with a lid, boil until tender, then turn off the heat.
4. When it cools, transfer to a blender or food processor, pulse until smooth, reheat in the pot, and dilute with soy milk (or milk).
5. Season with salt and pepper, and turn off the heat before it comes to a boil. Reheating is optional in Steps 4 and 5.
6. Let cool, then transfer to individual serving bowls (I recommend chilling the bowls). Drizzle with heavy cream to taste. You could also serve warm. I used yellow zucchini.

Story Behind this Recipe

I love making potage soup with various vegetables.
When I used zucchini, it turned out tastier than I expected and was a big hit, so now I make it a lot in the summer.