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Chilled Zucchini Soup

June 15, 2010


I am battling the heat with more chilled soup recipes made in the past two months than I have ever made in any given year.  And very happy that I like all of them.  Years ago the only cold soups I ever served or had at other homes were Gazpacho or Vichyssoise but now people don’t look at me with crazy eyes when I bring out a first course of a chilled soup they had never tried.  At least most of them try it and are pleasantly surprised.  The sweetness of the zucchini is balanced in this recipe with the chopped basil and garlic chives. Sometimes I just serve it as an appetizer in small wine glasses to still keep the meal light but still having an added course to savor the evening dinner.

Chilled Zucchini Soup


  • 4-5 Zucchini (sliced thinly)
  • 1 Onion (sliced thinly)
  • 1/4 Red Pepper (chopped)
  • 1 Garlic Clove (minced)
  • 2 T. Butter
  • 3 C. Chicken Stock
  • 2  T. Garlic Chives (chopped finely, save 1 T. for Garnish)
  • 1/2 C. Fresh Basil Leaves (chopped finely)
  • 1 C. Half and Half (Heavy Cream or Milk can be substituted)
  • 1/2 C. Sour Cream


  1. Saute the zucchini, onion, pepper and garlic in the butter til softened
  2. Add the chicken stock and heat thoroughly
  3. Add the chopped chives and basil
  4. Use an immersion blender to blend soup to desired consistency
  5. Stir in the Half and Half
  6. Chill for at least 2 hours
  7. Serve in chilled bowls or glasses
  8. Garnish with chives (when using bowls)

(Serves 4-6, bowls; Serves 16 with small glasses)

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