If there's one thing we know about zucchini, it's that it comes in droves in the summertime. Of course, we love it sautéed plain and in savory zucchini cakes. And we'll never turn down a stuffed zucchini boat (with mac 'n' cheese! with chicken chowder!). But sometimes you want something light and simple. Enter this gorgeously green zucchini soup, a refreshing summer recipe that makes a stunning starter or a light meal when paired with toasted sourdough.
Traditionally zucchini soup has been made one of two ways: either cooked to death or pureed raw. This recipe combines the best of both approaches, starting with sautéed aromatics (that's shallot and garlic, to you), then adding in raw zucchini, which blends into a velvety soup. There's a generous handful of fresh basil in the soup itself, lending a peppery bite and its deep green hue, while a topper of garlicky chive yogurt adds tang and a hint of onion-flavor. Though you can skip the fresh dill, if you like, it provides a lovely herbal, grassy note to the finished dish.
Opting for cold water in the soup not only helps to blend and loosen the consistency, but also makes it cool enough to serve immediately. Chilling the soup further is a great option for hot summer days, but isn't needed, since it's equally delicious at room temperature.
extra-virgin olive oil, divided, plus more for drizzling
medium shallots, chopped
clove garlic, crushed
Kosher salt
low-sodium vegetable broth
zucchini (about 2 medium), chopped
(or more) cold water
packed basil leaves, roughly chopped, plus small leaves for serving
finely grated lemon zest
fresh lemon juice
plain Greek yogurt
finely chopped chives, plus more for serving
Fresh dill, for serving (optional)
Freshly ground black pepper
Ananda is a recipe developer, writer, and editor living in London via New York City. Her work has appeared in magazines and food websites, and she loves to inspire home cooks to get in the kitchen. She is always thinking about her next trip and is constantly saving restaurants and bakeries on her maps.
