Cold zucchini soup

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Ever had a giant zucchini in your garden that you just didn’t know what to do with? Well, here is another idea of what you can do with it : a delicious cold zucchini soup! Of course if, like me, you don’t have a garden (no danger for me to have a giant zucchini on my Parisian balcony lol!) you can still make this soup with store bought zucchini.

Although I absolutely love Gazpacho, my body doesn’t love it as much as I do. In my opinion, this cold zucchini soup is a great nightshade free alternative to Gazpacho for a refreshing starter in summer time.

If you want more zucchini recipes, you can check the following recipes :

Cold zucchini soup

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Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: StarterCuisine: FrenchDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 1.5 cups (210 g) zucchini

  • 2 tsp extra virgin olive oil

  • 1 tsp apple cider vinegar

  • 2 tsp fresh basil

  • Pinch of salt

Instructions

  • Give the zucchini a rince under cold water, cut out the ends and slice it before putting it in the basket of your steamer. Cook it for about 10 minutes or until tender.
  • Once the zucchini is cooked and it has cooled down a bit, transfer it to a blender with the olive oil, apple cider vinegar, basil leaves and salt. Blend until smooth.
  • Transfer the soup to a bowl and store it in the fridge for a couple of hours so that it gets cold. Then serve. Voilà!
    Bon appétit!

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The recipe for this cold zucchini soup has been shared on : Phoenix Helix Paleo AIP Recipe Roundtable.

One Comment

  1. Pingback: Paleo AIP Recipe Roundtable #333 - Phoenix Helix

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